Makes: 4 servings
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.