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.