Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Red Tomato Salsa
- Level: Easy
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 45
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 233
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
- 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.