Salsa Roja

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

vegetable stock, ancho chiles, tomatoes, onion, red chile, garlic, light brown sugar, vegetable oil, ground cumin, kosher salt, freshly ground black pepper, cider vinegar

Taken from www.allrecipes.com/recipe/246943/salsa-roja/ (may not work)

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