LOCATION: Recipes >> Salsa >> Salsa 37
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Salsa 37
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RED TOMATO SALSA
2 tablespons oil
1 onion, thinly sliced
4 c diced canned Italian plum tomatoes
1 c tomato juice
2 garlic cloves, peeled
4 lg jalapeno chile, stemmed, seeded
1 ts salt
Heat the vegetable oil in a medium skillet over moderate heat.
Cook the onions until soft, about 10 minutes. Transfer to a food
processor fitted with the metal blade or a blender. Add the
remaining ingredients and puree, in batches if you are using a
blender, until smooth.
Pass through a medium strainer, pressing with a spatula or wooden
spoon to push through as much pulp as possible.
Pour into a saucepan, and add the salt. Bring to a boil, reduce to
a simmer and cook, uncovered, 20 minutes. Adjust the seasonings.
Set aside and cool for table salsa or use warm for red rice or
chilaquiles. Store in the refrigerator 2-3 days or in the freezer
for weeks.
Makes 1 1/2 quarts
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