Red Picante Salsa - Salsa Picante Roja
Typical of Tex-Mex cuisine, this cooked salsa shows Mexico's influence on the kitchens of the American Southwest. A great condiment and excellent with grilled meat, chicken or seafood. If you would like it hotter, add more of the pickled jalapeños.
- 4 small ripe tomatoes, peeled and coarsely chopped
- 1/2 cup onion, coarsely chopped
- 2 cloves garlic
- 1 canned pickled jalapeño chili peppers, plus 1 Tbsp of the liquid
- 1 Tbsp corn oil or other vegetable oil
- 1/2 tsp dried oregano, crumbled
- 1/2 tsp salt
1. In a blender or in a food processor fitted with the metal blade, combine the tomatoes, onion, garlic and chilies. Puree until smooth.
2. 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.
3. Transfer to a bowl and serve. The salsa can be stored tightly covered in the refrigerator for up to 1 week.