Red Tomato Salsa

Name: Red Tomato Salsa
Yield: 1 1/2 quarts
Cuisine: mexican
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, thinly sliced; 4 cups diced canned Italian plum tomatoes; 1 cup tomato juice; 2 garlic cloves, peeled; 1 large jalapeno chile, stemmed, seeded if desired; 1 teaspoon salt

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Level: Easy

Yield: 1 1/2 quarts

Level: Easy

Yield: 1 1/2 quarts

Ingredients

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2 tablespoons vegetable oil

1 medium onion, thinly sliced

4 cups diced canned Italian plum tomatoes

1 cup tomato juice

2 garlic cloves, peeled

1 large jalapeno chile, stemmed, seeded if desired

1 teaspoon salt

Directions

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 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 to cool for table salsa or use warm for rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.