hot and spicy tomato salsa
- Categories
- Salsa/sauce
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 3 | Ripe medium tomatoes, |
| Coarsely chopped (3 cups) | |
| 15 ounces | Can, (1 3/4 cups) tomato |
| Puree | |
| 6 | Medium garlic cloves, |
| Minced | |
| 2 | Small jalapeno chile peppers |
| Seeded, finely chopped | |
| 3 tablespoons | Finely chopped onion |
| ⅓ cup | Dry white wine or |
| Unsweetened apple juice | |
| ¼ cup | Lemon juice |
| ½ teaspoon | (1/2-1 tsp) ground red |
| Pepper (cayenne) | |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| 1 teaspoon | Olive oil |
| ¼ cup | Chopped fresh cilantro |
In a medium saucepan, combine all ingredients except cilantro. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Stir in cilantro. Serve hot or cold as a dip for chips or as a relish. Makes 4 Cups. Can be frozen for up to 2 months in tightly covered container.
