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Add a photoServings: 1
Ingredients
- 2 Tbsp. Vegetable oil
- 1 med Onion thinly sliced
- 4 c. Diced canned Italian plum tomatoes
- 1 c. Tomato juice
- 2 x Garlic cloves peeled
- 1 lrg Jalapeno chile, stemmed seeded if you like
- 1 tsp Salt
Directions
- Heat the vegetable oil in a medium skillet over moderate heat. Cook the onions till soft, about 10 min. Transfer to a food processor fitted with the metal blade or possibly a blender.
- Add in the remaining ingredients, except the salt and puree, in batches if you are using a blender, till smooth. Pass through a medium strainer, pressing with a spatula or possibly wooden spoon to push through as much pulp as possible.
- Pour into a saucepan, and add in the salt. Bring to a boil, reduce to a simmer and cook, uncovered, 20 min. Adjust the seasonings. Set aside to cold for table salsa or possibly use hot for red rice or possibly chilaquiles. Store in refrigerator 2 to 3 days or possibly in the freezer for weeks.
- This recipe yields about 1 1/2 qts of salsa.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1334g | |
| Calories 498 | |
| Calories from Fat 252 | 51% |
| Total Fat 28.57g | 36% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 4366mg | 182% |
| Potassium 2390mg | 68% |
| Total Carbs 59.12g | 16% |
| Dietary Fiber 13.3g | 44% |
| Sugars 33.91g | 23% |
| Protein 10.85g | 17% |
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