Salsa Roja

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Good recipe, but salsa does not need fat added to it. Leave out the olive oil; just spray the oven pan with non-stick olive-oil based spray. Then you have an award-winning salsa recipe, without all the fat.

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I am a huge fan of Qdoba's Salsa Roja and wanted to try to duplicate it. I would say this is VERY close. I accidentally put a little too much sugar in (it overpoured but it was fabulous. I agree it needs more Cilantro, and I did add some. All in all it was fabulous!

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Good, but in my opinion would be better with some tomatillos in addition to the tomatoes for some tartness, way more cilantro, and no cumin. By the way, I've never seen or heard of dried Anaheims being called Anaheims. They're usually called California or chile Colorado. New Mexico (which is where the Anaheim came from is either the same cultivar or very, very similar. When buying dried chiles they'll probably be labeled by one of those names and not Anaheim, since Anaheim typically only refers to the fresh green one. They may also be called chile seco del norte (dried chile from the north. Guajillo is a good substitution if you want more heat. Also, if you can't find the tan chipotles, you can use moritas, which is a type of chipotle made from a smaller, darker variety of jalapeño. This is the kind typically used in the cans of chipotle in adobo.

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Huevos Rancheros is one of my favorite special weekend breakfast and I always make my own sauce or salsa similar to your version. I would have to say that your technique provides an ultimate version. Bakiing your tomatoes and onions beats using diced can tomatoes. Thank you Tyler as I can always count on your recipes to be the ultimate. I always cover my eggs with plenty of salsa or sauce and then sprinkle cheese on top.