2 medium chile peppers, such as poblano, new mexicoor anaheim, diced
2 cloves garlic, minced
1 1/2 pounds tomatoes, diced
1 tablespoon ancho chili powder or chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Instructions
Heat oil in a large saucepan over medium high heat. Ad onion, chile peppers and garlic and cook,stirring until the onion is soft and beginning to brown, 3-4 minutes.
Reduce heat to medium. Add tomatoes, chili powder, cumin,salt and cayenne. Cook stirring occasionally, until the tomatoes have broken down and thickened slightly, 6-8 minutes.
Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce,or until desired consistency
Let cool to room temperature, about 1 1/2 hours. Stir in cilantro and lime juice just before serving.
Serving
Suggestions
1/2 cup 67 calories 3g fat, 3g fiber
Originally Submitted
10/31/2008
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