Red Salsa

  • Active Time 35m
  • Total Time 35m

Makes about 2 cups

This all-purpose cooked salsa forms a simple dip for chips, a topping for tacos or enchiladas, a pool of sauce for chiles rellenos or a key flavoring in soups, rices and stews. Variations couldn't be easier: substitute smoky chipotle chilies for the jalapenos, for example, or add chopped cilantro just before serving to give it a fresher flavor.


  • 2 tablespoons vegetable oil
  • 1 yellow onion, thinly sliced
  • 2 cloves garlic, sliced
  • 1 fresh jalapeño chili pepper, stemmed, seeded and thinly sliced
  • 1 teaspoon salt, or to taste
  • 2 cups canned plum tomatoes with their juices


In a saucepan over medium heat, warm the vegetable oil. Add the onion and sauté until soft, about 10 minutes. Add the garlic, chili pepper and salt and cook for 2 minutes longer. Add the tomatoes and their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes.

Let cool slightly, then transfer to a blender. Puree until smooth, then strain through a sieve placed over a bowl. Set aside to cool completely for use as a table salsa. Or reheat gently over low heat to use hot. To store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to a month.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2069

nutrition information per serving

24 calories; 2g total fat; 0mg cholesterol; 190mg sodium; 2g carbohydrates; 0g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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