Salsa Roja Recipe

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.