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| Salsa Roja |
"A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week."
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
Instructions :
| Prep : 10M | Cook : 32M | Ready in : 25M |
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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.
Notes :
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