Salsa Roja


  • 1 quart vegetable stock
  • 8large dried ancho chiles, stemmed and seeded
  • 3plum tomatoes, chopped
  • 1 small onion, chopped
  • 1small 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
  • Directions

  • Step 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.


  • Step 2

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

  • Step 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.

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