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Ingredients

1 quart vegetable stock 8 large dried ancho chiles, stemmed and seeded 3 plum tomatoes, chopped 1 small onion, chopped 1 small dried red chile, stemmed and most seeds discarded 3 cloves garlic, chopped 1 tablespoon light brown sugar 1 tablespoon vegetable oil 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon cider vinegar

Nutrition Info

21.9 calories carbohydrate: 3.4 g cholesterol: : - fat: 0.9 g fiber: 1.1 g protein: 0.7 g saturatedFat: 0.1 g servingSize: - sodium: 156.6 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan, bring to a boil. Boil mixture for 2 minutes.
Cover saucepan and remove from heat, let stand for 10 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down, pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

1 quart

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.