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Salsa De Chile Rojo


Course : Salsas
Serves: 10
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Ingredients:


4 medium chiles anchos

2 medium tomatoes -- peeled and chopped

1 medium Onion -- chopped

1 clove garlic chopped

6 sprigs cilantro -- chopped

1 tablespoon oil

1 dash salt -- pepper

1/2 teaspoon sugar

3 tablespoons olive oil

1 tablespoon wine vinegar
 

Preparation / Directions:


For touch of fire, add 6 crumbled chile pequin. Soak anchos in warm water to barely cover for 30 minutes. Drain and puree with tomatoes, onion and garlic in food processor or blender. Heat oil in skillet and cook 5 minutes, stirring constantly. Add cilantro, seasoning and sugar and cool. Stir in olive oil and vinegar. Makes 2 cups.

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