Salsa Roja

Salsa Roja
Salsa Roja

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)

  • 3

    tablespoons vegetable oil

  • 6 to 8

    dried chiles de árbol

  • 1

    small onion, sliced

  • 1

    garlic clove

  • 6

    cloves

  • 1 or 2

    pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and

  • allspice

  • Salt

Directions

Step 1 To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes. Drain, remove stem ends, and purée with a blender. Step 2 In a skillet, heat oil until shimmering. Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes. Add tomato purée or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes. Taste for salt. Purée with a blender until smooth.

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