Tomato-Cilantro Salsa

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1/4 c Fresh Cilantro; Coarsely Chopped
1 Shallot; Coarsely Chopped
1/2 Red Bell Pepper; Coarsely Chopped
1 tb Clarified Butter
1 c Red wine
Salt And Pepper; To Taste
1 28-oz cn Roma Tomatoes
1 Clove Garlic; Coarsely Chopped

Original recipe makes 8



Saute shallot, garlic and bell pepper in butter until soft. Add red wine and half of the cilantro and simmer until reduced by half. Add the tomatoes and simmer slowly for about 15 minutes or until slightly thickened. Add the rest of the cilantro, blend mixture until smooth. Season with salt and pepper to taste. NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA Garrys Home Cookin Website Recipe by: James Beard - Feb 97 issue Chile Pepper Magazine Posted to bbq-digest V5 #068, by "Garry Howard" on Tue, 14 Jan 1997.

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