Salsa Rojo

Salsa Rojo

Ingredients

• 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
• 1½ pounds tomatoes, diced (about 4½ cups)
• 1 tablespoon ancho chili powder, or chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ¼ teaspoon cayenne pepper, or to taste
• ¼ cup chopped fresh cilantro
• 2 tablespoons 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 1½ hours. Stir in cilantro and lime juice just before serving.