Salsa!

• 1 Tbsp. extra virgin olive oil
• 3 to 4 cloves garlic, minced
• 1 c. onion or scallion, chopped
• 1 c. sweet pepper, chopped
• 1/4 to 1/2 c. jalapeno pepper, seeded and finely chopped
• 1 Tbsp. cumin
• 1/2 to 1 tsp. chili powder
• salt and black pepper to taste
• 3 c. fresh, ripe! tomatoes, peeled, seeded, squeezed and pureed or 3 c. concentrated, crushed canned tomatoes (no hot house tomatoes)
• 1 Tbsp. dry red wine
• 1/2 c. fresh cilantro, chopped

1. Saute garlic in olive oil for 3 to 5 minutes.
2. Add onions and saute until clear.
3. Add sweet pepper and jalapeno peppers; saute until soft.
4. Add cumin, chili powder, salt and pepper.
5. Cook 5 to 10 minutes.
6. Add tomatoes; stir well.
7. Add wine and cilantro. Simmer for 1 to 2 hours.
8. Makes about 2 pints or 1 quart.
9. In larger quantities salsa may be canned by the hot water bath method. Enjoy!

extra virgin olive oil, garlic, onion, sweet pepper, jalapeno pepper, cumin, chili powder, salt, fresh, red wine, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858624 (may not work)