Salsa Roja

1. 1

   To make salsa: If using fresh tomatoes, place in a pot of simmering water and let cook until soft, about 15 minutes.

2. 2

   Drain, remove stem ends, and puree with a blender.

3. 3

   In a skillet, heat oil until shimmering.

4. 4

   Add chilies, onion, garlic, cloves and canela (or spices), sprinkle with salt and cook over medium-low heat, stirring, until softened and golden, about 8 minutes.

5. 5

   Add tomato puree or canned tomatoes and simmer, stirring often, until thickened and slightly sweet, about 15 minutes.

6. 6

   Taste for salt.

7. 7

   Puree with a blender until smooth.

No additional tips available.