Five-Alarm Salsa

1. 1

   In a medium saucepan, bring all the ingredients to a simmer over medium- heat, then cook for 5 minutes.

2. 2

   Spoon the salsa into hot, sterilized jars and attach the lids.

3. 3

   Process the jars in a boiling water bath for 5 minutes.

4. 4

   Remove from the water and cool at room temperature.

5. 5

   Note: The canned chili peppers will make a milder salsa than if you use fresh chile.

6. 6

   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.

7. 7

   A tablespoon or so of chopped coriander leaves adds a nice fillip.

* Per serving · 4 servings · Values may vary.