Categories: Salsa 
      Yield: 1 servings 
  
      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.