Red Tomato Salsa

Course : Dips
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 tablespoons vegetable oil
1 medium onion -- thinly sliced
4 cups diced canned Italian plum -- tomatoes
1 cup tomato juice
2 cloves garlic -- peeled
4 large jalapeno chile -- stemmed, seeded
1 teaspoon salt

Preparation / 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 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 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 1 1/2 quarts Store in the refrigerator 2-3 days or in the freezer for weeks. SOURCE: Mesa Mexican, Mary Sue Milliken and Susan Feniger with Helena Siegel.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dips Recipes