---------- Recipe via Meal-Master (tm) v8.02
       Title: RED TOMATO SALSA
  Categories: Salsa, Dips, Mesamexican, Lnet
       Yield: 1 quarts
       2 tb Vegetable oil
       1 md Onion, thinly sliced
       4 c  Diced canned Italian plum
       1 c  Tomato juice
       2 ea Garlic cloves, peeled
       4 lg Jalapeno chile, stemmed,
            -seeded if desired
       1 ts Salt
   Heat the vegetable oil in a medium skillet over
   moderate heat.
   Cook the onions until soft, about 10 minutes. Transfer
   to a food processor fitted with the metal blade or a
   Add the remaining ingredients and puree, in batches if
   you are using a blender, until smooth.
   Pass through a medium strainer, pressing with a
   spatula or wooden spoon to push through as much pulp
   as possible.
   Pour into a saucepan, and add the salt. Bring to a
   boil, reduce to a simmer and cook, uncovered, 20
   Adjust the seasonings.
   Set aside and cool for table salsa or use warm for red
   rice or chilaquiles.
   Makes 1 1/2 quarts
   Store in the refrigerator 2-3 days or in the freezer
   for weeks.
   SOURCE:  Mesa Mexican, Mary Sue Milliken and Susan
   Feniger with Helena Siegel.