Salsa Rojo

Salsa Rojo
Active time: 30 minutes | Total: 2 hours (including cooling time) | To make ahead: Prepare through Step 3. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 6 months. Stir in cilantro and lime juice just before serving.
Here’s a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.
1 tablespoon extra-virgin olive oil
1 cup diced onion
2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
2 cloves garlic, minced
1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
1 tablespoon ancho chili powder or chili powder (see Shopping Tip)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper, or to taste
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1. Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
2. Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
3. Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
4. Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.
Makes about 3 cups.
Per 1/2-cup serving: 67 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 10 g carbohydrate; 2 g protein; 3 g fiber; 409 mg sodium; 393 mg potassium.
Nutrition bonus: Vitamin C (80% daily value), Vitamin A (30% dv).
Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.