Recipe - Hot And Spicy Tomato Salsa

3 Ripe medium tomatoes,
Coarsely chopped (3 cups)
15 ounce Can, (1 Three fourths cups) tomato
Puree
6 Medium garlic cloves,
Minced
2 Small jalapeno chile peppers
Seeded, finely chopped
3 tablespoon Finely chopped onion
1/3 cup Dry white wine or
Unsweetened apple juice
One fourth cup Lemon juice
One half teaspoon (1/21 tsp) ground red
Pepper (cayenne)
One half teaspoon Salt
One half teaspoon Pepper
1 teaspoon Olive oil
One fourth cup 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.