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a) Prepare boiling water canner. b) Combine  tomatoes, green peppers, onions, chili peppers, vinegar, garlic, cilantro, salt and hot pepper sauce, if using, in a large stainless steel saucepan. c) Ladle hot salsa into hot jars, leaving 1/2 inch headspace.

To make the fresh salsa, combine the spring onion, tomato, capsicum, parsley, olive oil and lime juice. Season with salt and pepper.Preheat a grill to medium. Spread the corn chips over a large ovenproof plate. Spoon over the fresh salsa and sprinkle with the grated mozzarella.

1-4 large plum tomatoes (about 1 pound), diced (to yield 2 cups)2-1/4 cup chopped white onion.3-3 tablespoons chopped fresh cilantro.4-2 teaspoons minced jalapeno (remove seeds for less heat).5-1 1/2 teaspoons fresh lime juice.6-3/4 teaspoon kosher salt (or to taste).7-1 small garlic clove, minced.

Salsa cruda, "raw sauce", is an uncooked mixture of chopped tomatoes, onions, jalapeno chilies, and cilantro, or coriander leaf. Salsa verde, "green sauce", in Mexican versions, is made with tomatillos, usually cooked. The Italian version is made with herbs.

In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight. Remove top and interior of sourdough bread. Fill with mayonnaise mixture. Tear removed bread chunks into pieces for dipping.