Salsa Rojo

Ingredients

·         1 tablespoon(s) extra-virgin olive oil

·         1 cup(s) diced onion

·         2 medium chile peppers, such as poblano, New Mexico, or Anaheim, diced

·         2 clove(s) garlic, minced

·         1 1/2 pound(s) tomatoes, diced (about 4 1/2 cups)

·         1 tablespoon(s) ancho chili powder, or chili powder (see Shopping Tip)

·         1 teaspoon(s) ground cumin

·         1 teaspoon(s) salt

·         1/4 teaspoon(s) cayenne pepper, or to taste

·         1/4 cup(s) chopped fresh cilantro

·         2 tablespoon(s) lime juice

Directions

1.     Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

2.     Reduce heat to medium. Add tomatoes, chili powder, cumin, salt, and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.

3.     Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)

4.     Let cool to room temperature, about 1 1/2 hours. Stir in cilantro and lime juice just before serving.

Tips & Techniques

Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.