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 caloriescarbohydrate: 3.4 gcholesterol: : -fat: 0.9 gfiber: 1.1 gprotein: 0.7 gsaturatedFat: 0.1 gservingSize: -sodium: 156.6 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Salsa Roja
Directions
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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.