Salsa Roja

• 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

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)