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  Added: Jan 31, 2008  •  Visited (515)  •  Print version Print this recipe (59)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Salsa Roja
What You Need:
  • 2 ounces large whole dried red chilies
  • cups hot water
  • 2 cloves garlic, peeled and chopped
  • 1½ teaspoons salt
  • ¼ cup peanut oil
  • 1 medium yellow onion, peeled and finely chopped
  • 1 teaspoon ground cumin
  • 2 tablespoons browned all purpose flour (spread on a baking sheet and baked in a 400°F oven 5 to 7 minutes or until brown)
  • 1 ripe medium tomato, cored and chopped
  • ¾ cup Chicken Stock or use canned
  • 1 tablespoon red wine vinegar

  • How To Cook:
    1. Clean the dried chilies by removing the stem and seeds. Careful, use rubber gloves for this! Soak the chili pieces in 1½ cups hot water, covered, for 1 hour.

    2. Place them in a blender along with the water, garlic, and salt. Puree and set aside.

    3. Heat a medium frying pan and add the oil and onion. Saute until the onion is clear and then add the cumin and browned flour.

    4. Stir for a moment and add the tomato. Saute until all is tender, about 5 to 6 minutes. Add the chili mixture, Chicken Stock, and red wine vinegar.

    5. Simmer, uncovered, for 5 minutes, stirring until the sauce thickens.

    To Make: about 3 cups
    This recipe is also available in:
    Cuisine » Americas » Mexico
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Vegetables » Onion
    Dish » Sauces & Condiments

     





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