|Recipe Name:||Ancho Chili Salsa Roja||Submitted by:||Ryan|
|Preparation Time:||10-30 Minutes|
|Number of Servings:||6|
3 chili, ancho
1 cored and chopped tomato
1 Clove(s) garlic
1 chopped shallot
1 Teaspoon(s) sugar
1 Teaspoon(s) salt
1/2 Cup(s) water
Remove stems and seeds from chilis. Toast them in a dry skillet for about 2 minutes on each side. Transfer to a bowl and cover in boiling water for 10 minutes. Drain.
Place chilis in a blender, with tomato, garlic, shallot, sugar, salt.
And a half cup of water. Blend until it becomes a smooth paste, about 20 seconds.