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Salsa De Chile Colorado

chef.expert's picture
Ingredients
  Dried red chili peppers 6 (Chilies Colorados)
  Water 2 Cup (32 tbs)
  Ripe tomatoes/2 cups canned tomatoes 1 Pound
  Garlic cloves 2 Large
  Olive oil 3 Tablespoon
  Ground cumin seed 1⁄4 Teaspoon
  Dried oregano 1⁄2 Teaspoon
Directions

Using tongs, hold chilies over a gas flame to toast, or put under a broiler.
Do not burn.
Remove stems, shake out seeds, cover with water, and bring to a boil.
Let stand for 20 minutes.
Put in a blender with the water and whirl until smooth; or grind chilies and press through a strainer, then combine with water.
Whirl tomatoes in blender or press through a strainer.
Mash garlic and combine all ingredients.
Simmer for 15 to 20 minutes.
This sauce may be thickened slightly with 1 1/2 tablespoons each of butter and flour.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Method: 
Blending
Dish: 
Salsa
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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4.28684
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 520 Calories from Fat 412

% Daily Value*

Total Fat 47 g71.8%

Saturated Fat 6.5 g32.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 31.9 mg1.3%

Total Carbohydrates 26 g8.7%

Dietary Fiber 8.4 g33.5%

Sugars 14.6 g

Protein 5 g10.7%

Vitamin A 110.8% Vitamin C 104.9%

Calcium 10.7% Iron 18.8%

*Based on a 2000 Calorie diet

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Salsa De Chile Colorado Recipe