Salsa Rojo

Ingredients:
- 1 tablespoon olive oil, extra-virgin
- 1 cup onions diced
- 2 each chile pepper diced, medium
- 2 cloves garlic minced
- 1 1/2 pounds italian plum (roma) tomatoes diced
- 1 tablespoon chili powder
- 1 teaspoon cumin ground
- 1 teaspoon salt
- 1 x cayenne pepper to taste
- 1/4 cup cilantro freshly chopped
- 2 tablespoons lime juice

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 1 1/2 hours.
- Stir in cilantro and lime juice just before serving.