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0.0 – 0 reviews • Salsa
| Level: |
Easy |
| Yield: |
about 1 1/2 quarts |
Ingredients
- 2 tablespoons 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
Instructions
- Heat the vegetable oil in a medium skillet over moderate heat. Cook the onion until soft, about 10 minutes. Transfer to a food processor fitted with the metal blade or a blender
- Add the remaining ingredients except the salt 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 sauce pan and add the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes. Taste and adjust seasoning. Store in the refrigerator 2 to 3 days or in the freezer for weeks.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
45 |
| Total Fat |
3 g |
| Saturated Fat |
0 g |
| Carbohydrates |
5 g |
| Dietary Fiber |
1 g |
| Sugar |
3 g |
| Protein |
1 g |
| Cholesterol |
0 mg |
| Sodium |
6 mg |
