Red Tomato Salsa

Name: Red Tomato Salsa
Yield: 1 1/2 quarts
Cuisine: mexican
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 and seeded if desired; 1 teaspoon salt

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Level: Easy

Yield: 1 1/2 quarts

Level: Easy

Yield: 1 1/2 quarts

Ingredients

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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 and seeded if desired

1 teaspoon salt

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.