Salsa Roja

Yield: 3 cups

 

 

Ingredients:

 

4 teaspoons olive oil

 

1 cup minced white onion

 

6 cups peeled and minced Roma tomatoes

 

¼ cup garlic, peeled and grated, minced or pressed

 

4 tablespoons minced fresh jalapeno pepper, stems and seeds removed

 

4 teaspoons chopped cilantro

 

1/2 teaspoon salt, or to taste

 

 

Directions:

 

Heat a frying pan on medium heat.

 

When hot, add oil.

 

When the oil shimmers, add onions and sprinkle with salt.

 

Saute the onions until they are transparent and soft.

 

Add peeled tomatoes, garlic, jalapeno, and cilantro.

 

Bring mixture to a boil.

 

Use a potato masher to mash the ingredients together.

 

Reduce heat and simmer for 15 minutes, stirring frequently, or until the sauce is reduced by half.

 

Taste and add salt if desired.

 

Chill for 24 hours.

 

Heat and serve.