Red Chili Salsa
Instructions:
- 4 Cup Tomato juice; preferably Sacramento brand
- 1/2 Medium Onion; finely diced
- 4 Cloves garlic; minced
- 2 Tablespoon Chili powder
- 1 Tablespoon Red wine vinegar
- 1 Medium Red bell pepper; finely chopped
- 1 Pound Plum tomatoes; finely diced
- 2 Tablespoon Cilantro; chopped
- 1 Bunch Scallions; trimmed and thinly sliced
- Place all the ingredients, except the cilantro and scallions, in a non−corrosive saucepan, and bring to a boil.
- Reduce to a simmer and cook, uncovered, for about 30 minutes.
- Add the cilantro and scallions and simmer 10 minutes longer.
- Use immediately or cool to room temperature and refrigerate.