Salsa Rojo

1. 1

   Heat oil in a large saucepan over medium-high heat.

2. 2

   Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

3. 3

   Reduce heat to medium.

4. 4

   Add tomatoes, chili powder, cumin, salt and cayenne.

5. 5

   Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.

6. 6

   Carefully transfer the tomato mixture to a food processor or blender.

7. 7

   Pulse to make a chunky sauce, or until desired consistency.

8. 8

   Let cool to room temperature, about 1 1/2 hours.

9. 9

   Stir in cilantro and lime juice just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.