Red Tomato Salsa

Appetizers

2 tablespoons Vegetable oil
1 medium Onion; thinly sliced
4 cups Diced canned Italian plum tomatoes
1 cup Tomato juice
2 each Garlic cloves; peeled
4 large Jalapeno chili; stemmed, seeded if
1 teaspoon 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 blender. 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 minutes. Adjust the seasonings. Set aside and cool for table salsa or use warm for red rice or chilaquiles.