Cooking Recipe Red Tomato Salsa

2 tb Vegetable oil

1 md Onion, thinly sliced

4 c Diced canned Italian plum

-tomatoes

1 c Tomato juice

2 ea Garlic cloves, peeled

4 lg Jalapeno chile, stemmed,

-seeded if desired

1 ts Salt

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.