Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
1 1/2 quarts
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Red Tomato Salsa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Red Tomato Salsa

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Grilled Mahi Mahi Tacos with Red Cabbage Slaw, Tomato and Avocado Salsa and Pineapple Hot Sauce

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories