Salsa Rojo

Directions

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.

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.

Carefully transfer the tomato mixture to a food processor or blender.

Pulse to make a chunky sauce, or until desired consistency.

Let cool to room temperature, about 1½ hours.

Stir in cilantro and lime juice just before serving.