Uncooked Salsa

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.

Source: Usenet News (news://rec.food.recipes)