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