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.


    • 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


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