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Receta Red Tomato Salsa

by Global Cookbook

Ingredientes

2 Tbsp. Vegetable oil 1 med Onion thinly sliced 4 c. Diced canned Italian plum tomatoes 1 c. Tomato juice

2 x Garlic cloves peeled 1 lrg Jalapeno chile, stemmed seeded if you like 1 tsp Salt

Direcciones

1. Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions till soft, about 10 min. Transfer to a food processor fitted with the metal blade or possibly a blender.
2. Add in the remaining ingredients, except the salt and puree, in batches if you are using a blender, till smooth. Pass through a medium strainer, pressing with a spatula or possibly wooden spoon to push through as much pulp as possible.
3. Pour into a saucepan, and add in the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 min. Adjust the seasonings. Set aside to cold for table salsa or possibly use hot for red rice or possibly chilaquiles. Store in refrigerator 2 to 3 days or possibly in the freezer for weeks.
4. This recipe yields about 1 1/2 qts of salsa.

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