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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: John Mitchell
3 ripe tomatoes, coarsely chopped
3 roma tomatoes coarsely chopped
1 (15 ounce. ) can tomato sauce
6 cloves garlic, minced
2-3 jalapeños, seeded and finely chopped (or more )
1 minced onion
⅓ cup dry white wine
¼ cup lemon juice
⅛ - ½ teaspoon. cayenne pepper or to taste
pinch of salt
½ teaspoon. black pepper
1 teaspoon. olive oil
¼ cup fresh chopped cilantro
½ 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.