Salsa Roja |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 ounces large whole dried red chiles | 1-1/2 cups hot water | 2 cloves garlic, peeled and chopped |
| 1-1/2 teaspoons salt | 1/4 cup peanut oil | 1 medium yellow onion, peeled and finely chopped |
| 1 teaspoon ground cumin | 2 tablespoons browned all-purpose flour (Spread on a baking sheet and baked in 400 F oven 5 to 7 minutes or until brown.) | 1 ripe medium tomato, cored and chopped |
| 3/4 cup Chicken stock or use canned | 1 tablespoon red wine vinegar | |
| 1 | Clean the dried chiles by removing the stem and seeds. Careful, use rubber gloves for this! Soak the chile pieces in 1-1/2 cups hot water, covered, for 1 hour. Place them in a blender along with the water, garlic, and salt. Puree and set aside. |
| 2 | Heat a medium frying pan and add the oil and onion. Saute until the onion is clear and then add the cumin and browned flour. Stir for a moment and add the tomato. Saute until all is tender, about 5 to 6 minutes. Add the chile mixture, Chicken stock, and red wine vinegar. Simmer, uncovered, for 5 minutes, stirring until the sauce thickens. |