Yield:
1 1/2 quarts
Level:
Easy

Ingredients

Directions

In medium skillet heat oil over medium heat. Add onions and cook until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender. Add remaining ingredients, except salt, and puree until smooth. Pass through a medium strainer, pressing with a spatula or wooden spoon. Pour into a saucepan, and add the salt. Bring to a boil, reduce heat, and simmer uncovered for about 20 minutes. Adjust the seasonings if desired. Set aside to cool for table salsa or use warm for red rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.;

IDEAS YOU'LL LOVE

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki

Recipe courtesy of Bobby Flay

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco

Recipe courtesy of Bobby Flay

Salsa

Recipe courtesy of Alton Brown

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Recipe courtesy of Aarti Sequeira

Red Velvet Cake

Recipe courtesy of Food Network Kitchen

Red Velvet

Recipe courtesy of Geoffrey Zakarian

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking