Name: Salsa Roja
Prep time: 10 min
Cook time: 10 min
Yield: 32
Ingredients: Vegetable stock - 1 quart; Large dried ancho chiles, stemmed and seeded - 8; Plum tomatoes, chopped - 3; Onion, chopped - 1 small; Small dried red chile, stemmed and most seeds discarded - 1; Garlic, chopped - 3 cloves; Light brown sugar - 1 tablespoon; Vegetable oil - 1 tablespoon; Ground cumin - 2 teaspoons; Kosher salt - 2 teaspoons; Freshly ground black pepper - 1 teaspoon; Cider vinegar - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Salsa Roja

1. Vegetable stock - 1 quart

2. Large dried ancho chiles, stemmed and seeded - 8

3. Plum tomatoes, chopped - 3

4. Onion, chopped - 1 small

5. Small dried red chile, stemmed and most seeds discarded - 1

6. Garlic, chopped - 3 cloves

7. Light brown sugar - 1 tablespoon

8. Vegetable oil - 1 tablespoon

9. Ground cumin - 2 teaspoons

10. Kosher salt - 2 teaspoons

11. Freshly ground black pepper - 1 teaspoon

12. Cider vinegar - 1 tablespoon

How to cook deliciously - Salsa Roja

1. Stage

Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.

2. Stage

Cover saucepan and remove from heat; let stand for 10 minutes.

3. Stage

Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.