Red Salsa
- Ready In:
- 1hr
- Ingredients:
- 6
- Yields:
-
2 cups
ingredients
- 2 tablespoons vegetable oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, sliced
- 1 fresh jalapeno pepper, stemmed, seeded and thinly sliced
- 1 teaspoon salt (or to taste)
- 2 cups canned plum tomatoes, with their juices
directions
- In a saucepan over medium heat, warm the vegetable oil. Add the onion and saute until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.
- Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
- Serving Size = 2 tablespoons.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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