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Salsa Roja Recipe

Recipe by: unsane1047

"A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook5 m
  • Ready In25 m
  • 1Combine 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.
  • 2Cover saucepan and remove from heat; let stand for 10 minutes.
  • 3Pour 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.
Ingredients
  • 32 servings
  • 22 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    22
    1%
  • Fat:
    0.9
    1%
  • Carbs:
    3.4
    1%
  • Protein:
    0.7
    1%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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