Salsa Roja - cooking recipe

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