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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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