Salsa De Chile Rojo

Recipe Ingredients

4		Chiles anchos
2		Tomatoes - peeled and chopped
1		Onion - chopped
1		Garlic - chopped
6 sections		Cilantro - chopped
1 tablespoon	15ml	Oil
1		Salt - pepper
1/2 teaspoon	2.5ml	Sugar
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Wine vinegar

Recipe Instructions

For touch of fire, add 6 crumbled chile pequin.

Soak anchos in warm water to barely cover for 30 minutes.

Drain and puree with tomatoes, onion and garlic in food processor or blender.

Heat oil in skillet and cook 5 minutes, stirring constantly. Add cilantro, seasoning and sugar and cool.

Stir in olive oil and vinegar.

Makes 2 cups.

Source:
Chile Pepper Magazine - Oct. 1992

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