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Red Tomato Salsa

Ingredients: 1 Teaspoon(s) salt 1 large, stemmed, seeded jalapeno peppers 2 peeled garlic cloves 1 Cup(s) tomato juice 4 Cup(s) diced canned italian plum tomatoes 1/8 Cup(s) vegetable oil Directions: 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 except salt 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 seasoning and serve as dipping sauce for chips or use in other recipes.
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