Salsa Roja

Salsa Roja

unsane1047

"A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week."
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Ingredients

25 m servings 22 cals
Serving size has been adjusted!
Original recipe yields 32 servings

Nutrition

  • Calories:
  • 22 kcal
  • 1%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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.

Reviews

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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...

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