Hot & spicy tomato salsa

Yield: 1 Servings

Measure Ingredient
3 \N Ripe medium tomatoes,
\N \N Coarsely chopped (3 cups)
15 ounces Can, (1 3/4 cups) tomato
\N \N Puree
6 \N Medium garlic cloves,
\N \N Minced
2 \N Small jalapeno chile peppers
\N \N Seeded, finely chopped
3 tablespoons Finely chopped onion
⅓ cup Dry white wine or
\N \N Unsweetened apple juice
¼ cup Lemon juice
½ teaspoon (1/2-1 tsp) ground red
\N \N 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.

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