Red Tomato Salsa

1. 1

   Heat the vegetable oil in a medium skillet over moderate heat.

2. 2

   Cook the onions until soft, about 10 minutes.

3. 3

   Transfer to a food processor fitted with the metal blade or a blender.

4. 4

   Add the remaining ingredients and puree, in batches if you are using a blender, until smooth.

5. 5

   Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible.

6. 6

   Pour into a saucepan, and add the salt.

7. 7

   Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes.

8. 8

   Adjust the seasonings.

9. 9

   Set aside and cool for table salsa or use warm for red rice or chilaquiles.

10. 10

    Makes 1 1/2 quarts Store in the refrigerator 2 to 3 days or in the freezer for weeks.

* Per serving · 4 servings · Values may vary.