Recipe courtesy of Mary Sue Milliken and Susan Feniger

Red Tomato Salsa

  • Level: Easy
  • Yield: 1 1/2 quarts
Save Recipe

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

Directions

  1. 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.
  2. 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.
Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Red Tomato Salsa

Cucumber/Tomato Salsa

Couscous Fritters with Fresh Corn and Tomato Salsa

Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas

Mexican Red Rice

Pickled Cucumber and Red Cabbage

Hard Boiled Eggs in Curried Tomato Sauce

Green Rice