Ingredients:
1 28 ounce can whole tomatoes tomato puree, undrained
2 fresh hot green chili peppers, seeded and minced
1/2 cup canned green chili peppers, chopped
1/2 cup finely chopped white or yellow onion
2 garlic cloves, minced
2 tbl. lime juice


Directions:
In a medium saucepan, bring all the ingredients to a simmer over medium low heat; then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles.

After opening, you can extend the salsa and mute the heat a little by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice touch. Makes about 2 pints.