Salsa Roja

Ingredients

• 3 medium tomatoes, cored and chopped (or 1 15-ounce can of whole tomatoes)
• ¼ cup onion, chopped
• 1 clove garlic, chopped
• 1 small jalapeño pepper, seeded and chopped
• ¼ cup cilantro, chopped
• 1 teaspoons dried oregano
• 2 teaspoons salt
• ½ to ¾ cup water

Instructions

1. Add everything except the water to a blender. (I didn't add any water) Add ½ cup of water and blend until smooth. You want the salsa to be pretty thin so add more water as needed.
2. Transfer the salsa to a saucepan and bring to a simmer over medium heat. Cook for 7-10 minutes until the salsa has thickened slightly. Taste and adjust seasonings as necessary. Remove from the heat and allow to cool to room temperature.
3. Transfer to a jar and serve immediately or refrigerate for up to 1 week.

Found here: Nosh.on.it