Hot & spicy tomato salsa
1 Servings
Ingredients
| Quantity | 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 |
Directions
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.