Salsa Rojo
Recipe from EatingWell

Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods--it even works as enchilada sauce.


Salsa Rojo


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Prep Time: 30 mins
Total Time: 2 hrs
Servings: about 3 cups
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Ingredients
 
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  • 1  tablespoon  extra-virgin olive oilOn Sale
  • 1  cup  diced onionOn Sale
  • 2    medium chile peppers, such as poblano, New Mexico or Anaheim, dicedOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 1 1/2  pounds  tomatoes, diced (about 4 1/2 cups)On Sale
  • 1  tablespoon  ancho chili powder, or chili powder (see Shopping Tip)On Sale
  • 1  teaspoon  ground cuminOn Sale
  • 1  teaspoon  saltOn Sale
  • 1/4  teaspoon  cayenne pepper, or to tasteOn Sale
  • 1/4  cup  chopped fresh cilantroOn Sale
  • 2  tablespoons  lime juiceOn Sale
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Directions
1.
Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
2.
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 to 8 minutes.
3.
Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
4.
Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.

Tips:
Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.
MAKE AHEAD TIP: Prepare through Step 3. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 6 months. Stir in cilantro and lime juice just before serving.

Nutrition information
Calories 67, Total Fat 3 g, Monounsaturated Fat 2 g, Sodium 409 mg, Carbohydrate 10 g, Fiber 3 g, Protein 2 g, Potassium 393 mg. Daily Values: Vitamin A 30%, Vitamin C 80%. Exchanges: Vegetable 1.5,Fat 0.5. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Enchiladas
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.

Recommended Recipe:
Salsa Mexicana
Salsa Mexicana

Roasting the tomatoes brings out a rich tomatoey flavor that's rarely found in a jarred salsa.

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