Categories: Salsa, Tomatoes

Ingredients

• 2 Tbsp vegetable oil
• 1 medium onion, thinly sliced
• 4 cups diced canned italian plum tomatoes
• 1 cup tomato juice
• 2 garlic cloves, peeled
• 1 large jalapeno chile, stemmed, seeded if desired
• 1 tsp salt

Directions

1. Heat the vegetable oil in a medium skillet over moderate heat. Cook onions until soft, about 10 minutes. Transfer to a food processor fitted with a metal blade or blender.

2. Add 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 to cool for table salsa or use warm for red rice or chilaquiles. Store in the refrigerator 2 to 3 days or in the freezer for weeks.

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