Salsa Rojo

Directions

1. 1
   Heat oil in a large saucepan over medium-high heat.
2. 2
   Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
3. 3
   Reduce heat to medium.
4. 4
   Add tomatoes, chili powder, cumin, salt and cayenne.
5. 5
   Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
6. 6
   Carefully transfer the tomato mixture to a food processor or blender.
7. 7
   Pulse to make a chunky sauce, or until desired consistency.
8. 8
   Let cool to room temperature, about 1 1/2 hours.
9. 9
   Stir in cilantro and lime juice just before serving.