| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salsa |
1 |
Servings |
INGREDIENTS
| 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 |
T |
Finely chopped onion |
| 1/3 |
c |
Dry white wine or |
|
|
Unsweetened apple juice |
| 1/4 |
c |
Lemon juice |
| 1/2 |
t |
1/2-1 tsp ground red |
|
|
Pepper, cayenne |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1 |
t |
Olive oil |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
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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