Recipe: Red Picante Salsa (Salsa Picante Roja)

RED PICANTE SALSA (SALSA PICANTE ROJA)

4 small ripe tomatoes, peeled and coarsely chopped
1/2 cup coarsely chopped onion
2 cloves garlic
1 canned pickled jalapeno chili pepper plus 1 tablespoon liquid from can
1 tablespoon corn oil (or other vegetable oil)
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt

In a blender or in a food processor fitted with the metal blade, combine the tomatoes, onion, garlic, chili pepper and 1 tablespoon pepper liquid. 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 about 1 1/2 cups
Source: Williams-Sonoma Mexican Favorites by Susanna Palazuelos and Chuck Williams