Skip to content

Salsa Roja

Share Pin It

Prep Information

Prep Time

20 minutes

Cook Time

15 minutes


6 people


  • 1 quart vegetable stock
  • 8 large dried ancho chiles, stemmed and seeded
  • 3 plum tomatoes, chopped
  • 1 small dried red chile with most seeds discarded
  • 3 cloves garlic, chopped
  • 1 tbsp. light brown sugar
  • 1 tbsp Cobrancosa Extra Virgin Olive Oil
  • 2 tsp. ground cumin
  • 2 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 tbsp. cider vinegar


  1. Add all ingredients into a saucepan and bring to a boil. Boil the mixture for 2 minutes.
  2. Cover the saucepan and remove from heat; let stand for 10 minutes.
  3. Pour mixture into a blender no more than halfway full. Cover and secure blender lid; pulse 2-3 times before leaving on to blend. Puree in batches until smooth. Transfer salsa to serving bowl and stir in vinegar.
Back To Top