Red tomato salsa

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

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