1/4 cup olive oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 jalapeno pepper, seeded and minced (about 2 tablespoons)
1 can diced tomatoes, drained
1/4 cup fresh cilantro, minced
1/3 cup dry white wine
2/3 cup light cream
1 cup (8 oz) Velveeta cheese
salt and pepper, to taste

In a heavy skillet, combine oil, garlic, onion and pepper over medium heat. Saute onion until translucent. Stir in tomatoes and cilantro. Reduce heat to low and simmer for 10 minutes.

Add wine, and cook over low heat another 10 minutes, or until mixture has slightly thickened. Stir in cream, and Velveeta; cook over medium heat until Velveeta has melted, stirring until smooth. Season with salt and pepper, to taste and serve right away.

Yield: about 1 1/2 cups.

A wonderful sauce to pour over asparagus, broccoli, etc.

Variation: For extra rich sauce, substitute heavy cream. Add hot cayenne pepper or a second jalapeno for an extra kick!

Submitted by: CM