Recipe - Salsa Roja (Fields Of Greens)

One half md Yellow onion; chopped,
about 1 cup
1 teaspoon Cumin seed; toasted and
ground
Salt; to taste
5 Cloves fresh garlic; finely
chopped
1 One half pound Fresh tomatoes; peeled,
seeded; chopped, about 2
cups or
1 cn (16oz) tomatoes; liquid
reserved; chopped
1 tablespoon Ancho chile puree
One half teaspoon Chipotle puree; or more to
taste

Recipe By: Annie Somerville in "Fields of Greens"

Get a mediumsized nonstick saucepan very hot over high heat. Add the
onions and cook without stirring for 30 seconds. Reduce heat to medium and
add the cumin, One half teaspoon salt, and One fourth cup water and mix well. Continue
to saute over medium heat until the onion begins to release its juices,
about 4 minutes; add the garlic and saute until the onion is soft, about 5
more minutes.

Add the tomatoes (including reserved liquid if using canned), the Ancho
Chile Puree, One half teaspoon Chipotle Puree, and simmer over medium low heat
for 30 minutes. Add salt and Chipotle Puree to taste. MAKES ABOUT 2 CUPS.

Tip: If the sauce is acidic, add a little sugar to balance the flavors.

Variations:

1. To add another level of warmth to the flavor, cook the sauce with a 2
inch length of cinnamon stick or add One fourth teaspoon freshly ground cinnamon
to the onion along with the cumin.

2. Add half a head of roasted garlic to the sauce. Roast the garlic and
peel when cool; chop or puree with a little of the tomato, then add to the
sauce along with the tomatoes.

NOTES: (adapted by Curtis Jackson)

1. Annie Somerville sez: "We serve this spicy, satisfying sauce throughout
the year. In summer fresh sweet tomatoes make up its base and require
minimal seasoning. In the winter months even the best of canned tomatoes
tend to be acidic. Here they're balanced with the earthy flavor of toasted
cumin and the smoky heat of pureed chipotle and ancho chiles. The sauce is
delicious baked with polenta and summer vegetables for a southwestern
gratin, with enchiladas, or spread over a pizza. Make it ahead of time and
store in the freezer."

2. Curtis sez: "With a total of 1 heaping teaspoon of Chipotle Puree, this
makes a pizza sauce that is so wonderful (if used sparingly) it is worth
the effort!"

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.