---------- 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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