Salsa Roja con Ancho Chiles

Salsa Roja con Ancho Chiles

10 servings

Ingredients

2 tablespoons minced garlic

1 tablespoon cumin seeds, toasted

1 tablespoon dried oregano

3 cups hot water

1 teaspoon kosher salt

1 cup onion, diced

8 dried ancho chiles

8 ounces tomato sauce

Directions

Cover chiles with water let stand for 30 minutes, until softened strain and reserve liquid, set aside. Remove and discard stems, seeds, and membranes from chiles. Heat 1/4 cup water in a large skillet, over a medium flame add onions and saute for 1 minute add garlic and saute for 5 minutes, until onions are tender (adding water if it evaporates)stir in chiles, 2 cups reserved liquid, and remaining ingredients heat to a boil, reduce heat, and simmer, uncovered, for 20 minutes remove from heat and allow to cool transfer to a food processor process until smooth cover and chill for 4 hours serve slightly chilled or at room temperature.

Nutrition Facts

Amount Per Serving: Calories 28 - Calories from Fat 3Percent Total Calories From: Fat 11%, Protein 14%, Carbohydrate 75%Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 377mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 877 units, Vitamin C 5 units, Calcium 0 units, Iron 1 units

Submitted by Judy