Categories: Salsa, Dips, Mesamexican, Lnet 
      Yield: 1 quarts 
  
      2 tb Vegetable oil 
      1 md Onion, thinly sliced 
      4 c  Diced canned Italian plum 
           -tomatoes 
      1 c  Tomato juice 
      2 ea Garlic cloves, peeled 
      4 lg Jalapeno chile, stemmed, 
           -seeded if desired 
      1 ts Salt 
  
  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.