Recipe - Red Picante Salsa

NORMA WRENN
4 small Ripe tomatoes; peeled,
coarsely chopped
One half cup Onion; coarsely chopped
2 Cloves garlic
1 Canned pickled jalapeno
chili pepper plus
1 tablespoon Liquid from can
1 tablespoon Corn oil or other vegetable
oil
One half teaspoon Dried oregano; crumbled
One half teaspoon Salt

Typical of TexMex cuisine, this cooked salsa shows Mexico's influence on
the kitchens of the American Southwest. It makes a fine condiment for many
recipes in this book and is also excellent with grilled meat, chicken or
seafood. If you'd like a hotter salsa, feel free to increase the quantity
of the pickled chilies.

In a blender or in a food processor fitted with the metal blade, combine
the tomatoes, onion, garlic and chili. Puree until smooth.

In a saucepan over medium heat, warm the oil. Add the tomato mixture, chili
liquid, oregano and salt. Cook uncovered, stirring occasionally, until the
mixture thickens slightly, about 10 minutes. Remove from the heat and let
cool completely.

Transfer to a bowl and serve. The salsa can be stored tightly covered in
the refrigerator for up to 1 week.

Makes 1One half cups.

Source: WilliamsSonoma Kitchen Library, Mexican Favorites
Posted to MCRecipe Digest V1 #1065 by "M. Hicks" nitro_ii@email.msn.com
on Jan 31, 1998