Salsa

• 1 (28 oz.) can tomatoes
• 1 medium-size green bell pepper, stemmed, seeded and coarsely chopped
• 2 cloves garlic
• 8 c. (about 2 1/4 lb.) fresh jalapeno chilies (green, immature, hottest or red, ripe, mellower or both), stemmed and seeded
• 1 medium-size onion, cut into chunks
• 1 (29 oz.) can or 3 c. tomato puree
• 2 c. dry red wine
• 3 Tbsp. sugar
• 2 1/2 Tbsp. red wine vinegar
• 2 1/2 Tbsp. distilled white vinegar or red wine vinegar
• 1 1/2 tsp. pepper
• 1 1/2 tsp. dry basil
• 1 tsp. cayenne (optional)
• 1 Tbsp. Worcestershire
• 2 tsp. salt or to taste

1. Place about half of the tomatoes and their liquid, bell pepper, garlic, jalapenos and onion in a blender or food processor and whirl until finely chopped.
2. Pour into a 5 to 6-quart pan. Finely chop remaining tomatoes, bell pepper, garlic, jalapenos and onion and add to pan.
3. Stir in tomato puree, wine, sugar, wine vinegar, distilled vinegar, pepper, basil, cayenne and Worcestershire.
4. Bring to a boil over high heat; reduce heat and simmer, uncovered, stirring often until mixture is reduced to about 3 quarts, about 30 minutes.
5. Add salt to taste.
6. Let cool, then serve.
7. Or store to use as needed; ladle salsa into refrigerator or freezer containers (1 to 2-cup size) and cover. Store in the refrigerator up to 2 weeks or freeze for longer storage.
8. Makes about 11 cups.

tomatoes, green bell pepper, garlic, jalapeno chilies, onion, tomato puree, red wine, sugar, red wine vinegar, white vinegar, pepper, basil, cayenne, worcestershire, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=466971 (may not work)