Salsa Roja

Name: Salsa Roja
Total time: 25
Yield: 32
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

Recipe by unsane1047 from allrecipes.com

Appetizer 25 Mins.

Ingredients

32 servings

•

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

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.