- Cut dried ancho or dried New Mexico red peppers and, if using, dried chipotle peppers. Open peppers; discard stems and seeds. Cut peppers into small pieces. Bring water to boiling; remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. Do not drain.
- Meanwhile, in a large skillet cook onion, oregano, and garlic in hot oil for 3 minutes. Remove from heat; set aside.
- Place half of the undrained dried peppers (and canned chipotle peppers, if using) and half of the chopped tomatoes in a food processor bowl or blender container. Cover and process or blend until nearly smooth. Strain through a fine sieve to remove pepper skins and tomato skins and seeds; discard skins and seeds. Repeat blending and straining with remaining peppers and tomatoes. Add strained mixture to onion mixture in skillet along with salt and cumin.
- Bring to boiling. Reduce heat and simmer, uncovered, for 20 to 25 minutes or to desired consistency. Serve with huevos rancheros, enchiladas, tamales, or grilled meats and poultry. Makes about 2 cups.
From the Test Kitchen
Spoon sauce into an airtight storage container. Cover and chill for up to 1 week.
Nutrition Facts (Chili Colorado)
- Per serving:
- 17 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 59 mg sodium,
- 3 g carb.,
- 2 g fiber,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet