El Charro Red Table Sauce

By á-47

Ingredients

• 1 (28 oz) can crushed tomatoes with added puree
• 3/4 cup water
• 1/2 cup finely chopped onion
• 2 Tbsp. olive oil
• 1/4 cup fresh lime juice
• 1 Tbsp. cider vinegar
• 4 garlic cloves, crushed through a press
• 2 1/2 tea. dried oregano, crumbed
• 3/4 tea. salt
• 1 tea. crushed red pepper flakes

Preparation

Step 1

In a medium nonreactive saucepan, combine the crushed tomatoes, water, onion, olive oil, lime juice, vinegar, garlic, oregano, salt and red pepper. Bring just to a boil over medium heat. Remove from the heat and cool.

Cover and, for best flavor, refrigerate over4night. The sauce can be prepared in advance and held in the refrigerator for up to 1 week.

return the salsa to room temperature and adjust the seasoning before serving.