Everyday Eats Recipes
Salsa Roja
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.
Ingreadient
- 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
- 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.
- Cover saucepan and remove from heat; let stand for 10 minutes.
- 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.
Popular Recipes
Fusilli with Summer Tomato Sauce
For this light, uncooked sauce, you must have perfectly r...
Aubergine Parmesan Milanese
“Elevate the humble aubergine to the next level with th...
Sweet fritters with dulce de leche ice cream
“Go on, take a mouthful, and just try not to say mmm…...
Blue-Barb Jam
Instead of strawberries, fresh blueberries are paired wit...
Sheet Pan Beef Fajitas
Treat your family to fajita night with this simple sheet ...
Ground Beef with Homemade Taco Seasoning Mix
The perfect ground beef taco recipe! Taking just a little...
Spaghetti Sauce With Fresh Tomatoes
A wonderful homemade tomato sauce made from fresh tomatoe...
Daily Newsletter
Get all the top stories from Blogs to keep track.