Salsa Rojo

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. (Use caution when pureeing hot ingredients.)

Let cool to room temperature, about 1 1/2 hours. Stir in cilantro and lime juice just before serving.