Salsa De Chile Colorado
|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|
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.
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