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Salsa Roja
Salsa Roja
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Spicy and smoky Mexican red sauce made with fresh tomatoes, chile peppers, onion, and garlic. Ideal for enchiladas, tacos, or tamales.
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
Instructions:
  • In a saucepan, bring together vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper. Once boiling, let it simmer for 2 minutes.
  • Cover the saucepan, then allow it to rest off the heat for 10 minutes.
  • Carefully pour the mixture into a blender, ensuring it is no more than half full. Cover the blender and firmly hold down the lid; pulse a few times before letting it blend. Blend in batches until smooth. Transfer the salsa to a bowl and gently stir in the vinegar.

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