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.