Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tablespoon   Vegetable oil
   1       medium       Onion, thinly sliced
   4       cup          Diced canned Italian plum tomatoes
   1       cup          Tomato juice
   2       cloves       Garlic, peeled
   4       large        Jalapeno chile, stemmed, seeded if desired
   1       teaspoon     Salt

Preparation:

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. Makes 1 1/2 quarts Store in the refrigerator 2-3 days or in the freezer for weeks.