Salsa Roja
Salsa Roja
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| Yield |
| 4servings |
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Salsa Roja
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Ingredients
- 3tablespoons flour
- 1tablespoon unsweetened cocoa
- 2tablespoons chili powder
- 1teaspoon dried mexican oregano
- 2teaspoon ground cumin
- 1/4teaspoon ground allspice
- 1teaspoon onion powder
- 2teaspoons garlic powder
- 2cups Tomato Sauce
- 2cups chicken stock
- 2teaspoons salt
Yield:
Instructions
- To cook the sauce, in a saucepan, whisk together the flour, cocoa powder and spices — then add 1 cup of stock. Place the pot over low heat and slowly whisk in the remaining stock and tomato sauce.
- Bring the mixture to a gentle boil. Let cook for a few minutes until the sauce thicken slightly. When done, it will should be slightly thick. Enough to coat a spoon.
- Once done, remove from the heat and taste for seasoning. The amount of seasoning needed, will depend on the saltiness of your stock and also what you are going to use the sauce for. If the sauce is a bit chunky, you may want to put the sauce into a blender and pulse a few times to create a smoother consistency.