Red Tomato Salsa

---------- Recipe via Meal-Master (tm) v8.02

Title: RED TOMATO SALSA
Categories: Salsa, Dips, Mesamexican, Lnet
Yield: 1 quarts

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.

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