• 3 ripe tomatoes, coarsely chopped
  • 3 roma tomatoes coarsely chopped
  • 1 (15 oz. ) can tomato sauce
  • 6 cloves garlic, minced
  • 2-3 jalapenos, seeded and finely chopped (or more )
  • 1 minced onion
  • 1/3 cup dry white wine
  • 1/4 cup lemon juice
  • 1/8 - 1/2 tsp. cayenne pepper or to taste
  • pinch of salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup red onion finely chopped


In medium sauce pan combine all except cilantro and red onion. Bring to a boil and reduce heat to a simmer and cook uncovered for 15- 20 minutes, stirring occasionally. Stir in cilantro. Let cool, then stir in red onion. Note: I run the cooled salsa through the food processor, then add the onion. I also add tomato paste when cooking to thicken.

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