Salsa Roja | Cookingwithdia

Ingredients

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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