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.