Salsa Roja

Name: Salsa Roja
Ingredients: 2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes); 3 tablespoons vegetable oil; 6 to 8 dried chiles de arbol; 1 small onion, sliced; 1 garlic clove; 6 cloves; 1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice; Salt

8 ingredients

7 steps

Ingredients

2 pounds ripe plum tomatoes (or 1 28-ounce can tomatoes)
3 tablespoons vegetable oil
6 to 8 dried chiles de arbol
1 small onion, sliced
1 garlic clove
6 cloves
1 or 2 pieces Mexican canela, or 1/4 teaspoon each ground cinnamon and allspice
Salt

Directions

1

To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes.
2

Drain, remove stem ends, and puree with a blender.
3

In a skillet, heat oil until shimmering.
4

Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes.
5

Add tomato puree or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes.
6

Taste for salt.
7

Puree with a blender until smooth.