Salsa Roja

Name: Salsa Roja
Cook time: 5 min
Yield: 1 quart
Cuisine: United Kingdom
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

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

Step: 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.

NUTRITION FACT

Per Serving: 22 calories; protein 0.7g; carbohydrates 3.4g; fat 0.9g; sodium 156.6mg.

Tasty and easy , these appetizers work for any crowd or occasion . When throwing a Friendly gathering , large or few people , you can’t forget the appetizers . We’ve collect with others of our best snacks recipes that are sure to impress your guests. From dips to spreads and everything in between, you’re sure to find the perfect appetizer for any occasion .

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