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Salsa Rojo

salsa_rojo.jpg

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
  • 1 tablespoon ancho chili powder or chili powder (see Shopping Tip)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice

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.
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.
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.)
Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.

NUTRITION INFORMATION: Per 1/2-cup serving: 67 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 409 mg sodium; 393 mg potassium.
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