3 Ripe medium tomatoes,
Coarsely chopped (3 cups) 15 oz Can, (1 3/4 cups) tomato
Puree 6 Medium garlic cloves,
Minced 2 Small jalapeno chile peppers
Seeded, finely chopped 3 tb Finely chopped onion
1/3 c Dry white wine or
Unsweetened apple juice 1/4 c Lemon juice
1/2 ts (1/2-1 tsp) ground red
Pepper (cayenne) 1/2 ts Salt
1/2 ts Pepper
1 ts Olive oil
1/4 c 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.