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Salsa Roja


"A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week."
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25 m servings 22 cals
Original recipe yields 32 servings (1 quart)

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  1. Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
  2. Cover saucepan and remove from heat; let stand for 10 minutes.
  3. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Nutrition Facts

Per Serving: 22 calories; 0.9 g fat; 3.4 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 157 mg sodium. Full nutrition

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This is a perfect enchilada sauce or could be used to make tamales. A couple of notes. I used all the same ingredients but a little different method. First add the oil to the pan and saute the...