Hot & Spicy Tomato Salsa

This is a cooked salsa with real backbone. Fresh chopped tomatoes and canned tomato puree simmer with a generous six cloves of garlic, two jalapenos, cayenne pepper, and a splash of dry white wine until everything reduces into a thick, punchy sauce that works hot or cold.

Cooking the salsa for 15 minutes does two things: it mellows the raw garlic and onion sharpness into something rounder and deeper, and it thickens the tomatoes into a consistency that clings to a chip instead of running off. Fresh cilantro goes in after cooking to keep its bright, herbal flavor intact.

The white wine is an unusual addition for salsa, but it adds an acidity and dryness that rounds out the heat. Combined with the lemon juice, it gives this salsa a tangy brightness that balances the jalapenos and cayenne.

This freezes beautifully for up to two months. Make a big batch when tomatoes are at their peak and stash it away.

Pro Tips

• Use ripe, in-season tomatoes for the freshest flavor. Out-of-season tomatoes are watery and bland, so the canned puree picks up the slack.
• Seed the jalapenos for moderate heat. Leave some seeds in if you want it truly fiery.
• Stir the cilantro in off the heat and serve promptly. Cooked cilantro loses its fresh flavor and turns muddy.
• Let the salsa cool completely before freezing. Hot salsa in a sealed container creates pressure.

Variations

• Smoky chipotle: Replace the jalapenos with a chipotle pepper in adobo sauce for a smoky, deeper heat.
• Roasted version: Char the fresh tomatoes, garlic, and jalapenos under the broiler before combining for a smokier flavor.
• Mango salsa blend: Stir in diced mango after cooking for a sweet-spicy version that pairs well with grilled fish.