Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                can  whole tomatoes -- (28-ounce)
  1                     tomato puree -- undrained
  2                     fresh hot green chili pepper -- seeded and minced
                        -- or 1/2 c chopped
                        -- canned green
                        -- chili peppers
     1/2           cup  finely chopped white onion -- or yellow
  2                     garlic cloves -- minced
  2        tablespoons  lime juice

Preparation:

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 fillip. Makes about 2 pints.

Nutritional Information:

143 Calories (kcal); 1g Total Fat; (4% calories from fat); 6g Protein; 34g Carbohydrate; 0mg Cholesterol; 1010mg Sodium