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Print this Recipe    Salsa 37

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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