Salsa Roja

By á-167595

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

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.