Salsa Roja

By carinem25

Ingredients

• 8 large ancho chiles, stemmed and seeded
• 1 small dried red chile, stemmed and most seeds discarded
• 1 quart chicken stock or low-sodium broth
• 3 plum tomatoes, chopped
• 3 garlic cloves, chopped
• 1 small onion, 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

Preparation

Step 1

In a medium saucepan, combine all of the ingredients except the cider vinegar and bring to a boil; boil for 2 minutes. Cover, remove from the heat and let stand for 10 minutes. Working in batches, puree the sauce in a blender. Transfer to a bowl and stir in the vinegar.


Make Ahead
The sauce can be refrigerated for up to 1 week.