Salsa Roja
Serves: 6
Vicente Kshlerin
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
58
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 small
Onion (chopped)3 cloves
Garlic (chopped)1 tbsp
Light Brown Sugar1 tbsp
Vegetable Oil2 tsps
Ground Cumin2 tsps
Kosher Salt1 tbsp
Cider VinegarDirections:
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
2
Boil mixture for 2 minutes
3
Cover saucepan and remove from heat; let stand for 10 minutes
4
Pour mixture into a blender no more than half full
5
Cover and hold lid down; pulse a few times before leaving on to blend
6
Puree in batches until smooth
7
Transfer salsa to a bowl and stir in vinegar