Salsa Roja recipe

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Ingredients

1 quart vegetable stock
8 large dried ancho chiles, stemmed and seeded
3 plum tomatoes, chopped
1 small onion, chopped
1 small dried red chile, stemmed and most seeds discarded
3 cloves garlic, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Nutrition Info

21.9 calories
carbohydrate: 3.4 g
cholesterol: : -
fat: 0.9 g
fiber: 1.1 g
protein: 0.7 g
saturatedFat: 0.1 g
servingSize: -
sodium: 156.6 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  3. 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.

Recipe Yield

1 quart

Recipe Note

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

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