Salsa Roja

Ingredients

• 1 quart vegetable stock
• 8 large dried ancho chiles, stemmed and seeded
• 3 plum tomatoes, chopped
• 1 small onion, chopped
• 1 small dried red chile, stemmed and most seeds discarded
• 3 cloves garlic, chopped
• 1 tablespoon light brown sugar
• 1 tablespoon vegetable oil
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon cider vinegar

Directions

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.

Cover saucepan and remove from heat; let stand for 10 minutes.

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.