Mexican

Salsa de Chile Rojo is for Dinner.

Salsa de Chile Rojo takes 75 minutes to prepare.

Salsa de Chile Rojo takes 70 minutes to cook.

Salsa de Chile Rojo makes 16 servings.

The ingredients for Salsa de Chile Rojo are:

10-12 whole dried ancho chiles (may combine with pasilla or California green Chilies)
3 C HOT water
1/4 C Tomato sauce or paste
1 clove garlic, minced or pressed
1/4 C Salad Oil
1 1/2 tsp Salt
1 tsp Oregano leaves, minced or crumbled
1/4 tsp Ground Cumin

Here is how you make Salsa de Chile Rojo:

1. Place chiles on a baking sheet. Toast lightly in the oven for 3-4 minutes only or until they give off a mild aroma.2. Remove chiles from oven, let cool to touch. Remove and discard stems, seeds, and any pink pithy material inside chiles. Rinse in cool water, drain briefly, then cover chiles with HOT water; let stand 1 HOUR.3. Place chiles in a blender with enough of the water to blend; whirl until smooth, then put through a wire strainer. Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer uncovered for 10 minutes, stirring occasionally, to blend flavors.Makes 3 1/2 cupsNumber of Servings: 16Recipe submitted by SparkPeople user KIMIKO75.

The nutritional information for Salsa de Chile Rojo is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 58.5

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 234.0 mg
• Total Carbs: 5.8 g
• Dietary Fiber: 2.3 g
• Protein: 1.3 g

Salsa de Chile Rojo is Mexican cuisine.