How to Make Salsa Ranch

Salsa Roja

Toss the salsa ranch salad kit together.

Recipe Summary Salsa Roja

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

Ingredients | Salsa Ranch

1 quart vegetable stock

8 large dried ancho chiles, stemmed and seeded

3 plum tomatoes, chopped

1 small onion, chopped

1 small dried red chile, stemmed and most seeds discarded

3 cloves garlic, chopped

1 tablespoon light brown sugar

1 tablespoon vegetable oil

2 teaspoons ground cumin

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon cider vinegar

Directions

Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.

Cover saucepan and remove from heat; let stand for 10 minutes.

Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Info | Salsa Ranch

prep: 10 mins cook: 5 mins additional: 10 mins total: 25 mins Servings: 32 Yield: 1 quart

TAG : Salsa Roja

Appetizers and Snacks, Dips and Spreads Recipes, Salsa Recipes, Tomato Salsa Recipes,