Salsa

1. 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. 2

   Pour into a 5 to 6-quart pan. Finely chop remaining tomatoes, bell pepper, garlic, jalapenos and onion and add to pan.

3. 3

   Stir in tomato puree, wine, sugar, wine vinegar, distilled vinegar, pepper, basil, cayenne and Worcestershire.

4. 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. 5

   Add salt to taste.

6. 6

   Let cool, then serve.

7. 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.

* Per serving · 4 servings · Values may vary.