Salsa Rojo

• 1 tablespoon olive oil, extra-virgin
• 1 cup onions diced
• 2 each chile pepper diced, medium
• 2 cloves garlic minced
• 1 1/2 pounds italian plum (roma) tomatoes diced
• 1 tablespoon chili powder
• 1 teaspoon cumin ground
• 1 teaspoon salt
• 1 x cayenne pepper to taste
• 1/4 cup cilantro freshly chopped
• 2 tablespoons lime juice

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
3. Reduce heat to medium.
4. Add tomatoes, chili powder, cumin, salt and cayenne.
5. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
6. Carefully transfer the tomato mixture to a food processor or blender.
7. Pulse to make a chunky sauce, or until desired consistency.
8. Let cool to room temperature, about 1 1/2 hours.
9. Stir in cilantro and lime juice just before serving.

olive oil, onions, chile pepper, garlic, italian plum, chili powder, cumin ground, salt, cayenne pepper, cilantro freshly, lime juice

Taken from recipeland.com/recipe/v/salsa-rojo-49831 (may not work)