Red Tomato Salsa – a delicious recipe with vegetable oil, onions, italian plum, tomato juice, garlic, pepper. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat the vegetable oil in a medium skillet over moderate heat.
2
Cook the onions until soft, about 10 minutes.
3
Transfer to a food processor fitted with the metal blade or a blender.
4
Add the remaining ingredients and puree, in batches if you are using a blender, until smooth.
5
Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible.
6
Pour into a saucepan, and add the salt.
7
Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes.
8
Adjust the seasonings.
9
Set aside and cool for table salsa or use warm for red rice or chilaquiles.
10
Makes 1 1/2 quarts Store in the refrigerator 2 to 3 days or in the freezer for weeks.
234
kcal
Calories
8
g
Fat
36
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onions thinly sliced, 4 cups italian plum (roma) tomatoes canned, diced, 1 cup tomato juice, and more.
Yes, Red Tomato Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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