Ingredients and Directions


2 each onions, chopped

2 each chopped green peppers

¼ cup red wine (something from France, maybe a Rothschild ’82, or perhaps a

Colt .45, ’02)

1 each juice of a lemon

½ teaspoon basil, oregano, salt

1 quart canned tomatoes, chopped fine

• Pour canned tomatoes through a strainer or a colander to drain off some juice.

You will need about 2 ½ cup of mostly drained tomatoes to make a thick salsa.

• Chop the tomatoes into small pieces.

• Mix all other ingredients into chopped tomatoes.

• Taste and adjust the seasonings.

• Let stand for about 30 minutes so flavors can blend.

• This salsa will keep for 2-3 days in the refrigerator.

Source: http://www.freecookingrecipes.net