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Salsa roja is a Mexican sauce made with ripe tomatoes and chile peppers. Great as a dip or for making enchiladas and tacos. Can be made ahead and refrigerated for up to 1 week.
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
Directions
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 Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 32 | |
| Calories 22 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium157mg | 7% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 4% |
| Total Sugars1g | |
| Protein1g | |
| Vitamin C1mg | 6% |
| Calcium7mg | 1% |
| Iron1mg | 3% |
| Potassium129mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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