Salsa del Sol

Ingredients

• 1 tablespoon teaspoons basil dried fresh chopped
• 0.3 teaspoon pepper black
• 29 ounce tomatoes diced undrained canned
• 0.5 cup cooking wine dry red
• 1 tablespoon cilantro leaves fresh minced
• 2 tablespoons parsley fresh chopped
• 4  garlic cloves minced
• 0.5 teaspoon ground cinnamon 
• 0.5 teaspoon ground cumin 
• 1  jalapeno minced seeded
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 1 tablespoon sugar 
• 0.3 cup tequila 
• 2 tablespoons tomato paste 

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a saucepan or large skillet over medium-high heat.
2. Add onion, garlic, and jalapeo; saut 5 minutes. Stir in wine and next 7 ingredients (wine through tomatoes); bring to a boil. Reduce heat to medium, and cook, uncovered, for 10 minutes. Stir in the tequila, parsley, and cilantro, and cook for 5 minutes.