Salsa De Chile Colorado Recipe
Ingredients
| 6 dried red chili peppers (chiles colorados) | ||
| Water | 2 Cup (16 tbs) | |
| 1 pound ripe tomatoes or 2 cups canned tomatoes | ||
| Garlic | 2 Clove (5gm) | |
| Olive oil | 3 Tablespoon | |
| 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.
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.
Chef
