Red tomato salsa
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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