astray recipes: Red tomato salsa

Categories: Hot
Yield: 4 servings

Measure	Ingredient
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

Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender Add the remaining ingredients except the salt 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 pulp as possible. Pour into a sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 23 days or in the freezer for weeks.

Yield: about 1½ quarts

TOO HOT TAMALES SHOW #TH6299

red tomato salsa