Red Tomato Salsa

Directions

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.