Red Tomato Salsa Recipe
Yield: 1 QuartsRecipe by luhu.jp
Ingredients:
2 tbsp: Vegetable oil,
1 medium: Onion, thinly sliced
4 cup: Diced canned Italian plum tomatoes,
1 cup: Tomato juice,
2 each: Garlic cloves, peeled
4 large: Jalapeno chile, stemmed, seeded if desired
1 tsp: 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 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.
Source from luhu.jp
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.
Source from luhu.jp