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Spicy Red Salsa

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PREP TIME
10 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
32 servings
Mexican
Spicy Red Salsa
Ingredients
  • 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
Instructions
1
Combine the vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; heat the mixture over high heat until it reaches its boiling point.
2
Boil the mixture for 2 minutes, stirring occasionally to prevent scorching.
3
Next, cover the saucepan with a lid and take it off the heat source; allow the mixture to sit for 10 minutes, undisturbed.
4
Now, carefully pour the mixture into a blender that is not more than half full; cover the blender with its lid and press down firmly on top to ensure it stays in place. Pulse the blender a few times, stopping occasionally to release any pressure, before leaving it running continuously to blend.
5
Continue blending the mixture in batches until it reaches a smooth consistency.
6
Transfer the blended salsa to a bowl and stir in some vinegar.