| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Salsa, Dips, Mesamexican, Lnet |
1 |
Quarts |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion, thinly sliced |
| 4 |
c |
Diced canned Italian plum tomatoes |
| 1 |
c |
Tomato juice |
| 2 |
|
Garlic cloves, peeled |
| 4 |
lg |
Jalapeno chile, stemmed, seeded if desired |
| 1 |
ts |
Salt |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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