Ingredients
- 6 garlic (cloves)
- 2 jalapeno chile peppers
- 80 ml dry wine (white)
- 60 ml lemon juice
- 34 gr cilantro (chopped fresh)
- 22 gr onion (finely chopped)
- 5 ml olive oil
- 1 gr salt
- 1 gr pepper
In a medium saucepan, combine all ingredients except cilantro. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally. Stir in cilantro. Serve hot or cold as a dip for chips or as a relish. Makes 4 Cups. Can be frozen for up to 2 months in tightly covered container.
