Basic Red Sauce Salsa De Chile Rojo Recipe

Ingredients for Basic Red Sauce Salsa De Chile Rojo

• Ancho Chilies
• Warm Water
• 1 medium onion, chopped
• Garlic Cloves
• Vegetable Oil
• 1 (28-ounce) can crushed tomatoes
• Dried Mexican Oregano
• Cumin Seed
• 1 teaspoon salt

How to Make Basic Red Sauce Salsa De Chile Rojo

1. Soak 1/2 pound dried chiles (such as ancho or guajillo) in warm water for 30 minutes, or until softened.
2. Drain the chiles, reserving 2 cups of the soaking liquid.
3. Remove stems, seeds, and membranes from the softened chiles.
4. In a 2-quart saucepan, sauté 1 medium onion (chopped) and 2 cloves garlic (minced) in 2 tablespoons vegetable oil until the onion is tender (about 5 minutes).
5. Add the prepared chiles, 2 cups reserved chili soaking liquid, 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1 teaspoon salt to the saucepan.
6. Bring to a simmer, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
7. Let the sauce cool completely.
8. Transfer the cooled sauce to a blender and blend on low speed until completely smooth.
9. For a smoother sauce, strain the blended sauce through a fine-mesh sieve.
10. Refrigerate the sauce for at least 2 hours to allow flavors to meld (refrigerate no longer than 10 days). Enjoy!