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

Fire Roasted Tomato Blender Salsa

Recipe courtesy of Food Network Kitchen

Skirt Steak Tacos with Roasted Tomato Salsa

Recipe courtesy of Bobby Flay

Restaurant-Style Salsa

Recipe courtesy of Ree Drummond

Southwestern Egg Rolls with Salsa Dipping Sauce

Recipe courtesy of Valerie Bertinelli

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Roasted Chile Salsa

Recipe courtesy of Ree Drummond

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Homemade Tomato Soup

Recipe courtesy of Michael Chiarello

Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco

Recipe courtesy of Bobby Flay

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

          powered by PubExchange

          Get Cooking