Salsa Roja
By á-167595
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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
Details
Preparation
Step 1
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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