Five-Alarm Salsa

Directions

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.
8. 8
   Makes about 2 pints.