Pulpo a la Veracruzana

Ingredients

• 2 pounds fresh octopus
• 2 quarts cold water
• 1 bottle white wine
• 12 sprigs fresh basil
• 1 tablespoon cumin
• 10 black peppercorns
• 12 large cloves garlic
• 3 Roma tomatoes, quartered
• 12 slices red pepper
• 2 red onions, cut into sixths
• 1/2 cup olive oil
• lime juice
• 6 beefsteak tomatoes, diced
• 1/4 cup capers
• 3 red chili peppers, sliced
• 1/2 cup cilantro, finely chopped
• 1/2 cup raisins
• 1/2 cup slivered almonds
• 1/2 cup black olives, pitted

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