Red Tomato Salsa
Yield
1 1/2 quartsPrep
20 minCook
30 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | medium |
onions
thinly sliced |
|
| 4 | cups |
italian plum (roma) tomatoes
canned, diced |
|
| 1 | cup |
tomato juice
|
|
| 2 | each |
garlic cloves
peeled |
|
| 4 | large |
jalapeño pepper
stemmed, seeded if desired |
*
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
thinly sliced |
|
| 946 | ml |
italian plum (roma) tomatoes
canned, diced |
|
| 237 | ml |
tomato juice
|
|
| 2 | each |
garlic cloves
peeled |
|
| 4 | large |
jalapeño pepper
stemmed, seeded if desired |
*
|
| 5 | ml |
salt
|
|
Directions
Heat the vegetable oil in a medium skillet over moderate heat.
Cook the onions until soft, about 10 minutes.
Transfer to a food processor fitted with the metal blade or a blender.
Add the remaining ingredients and purée, 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 saucepan, and add the salt.
Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes.
Adjust the seasonings.
Set aside and cool for table salsa or use warm for red rice or chilaquiles.
Makes 1½ quarts Store in the refrigerator 2 to 3 days or in the freezer for weeks.
