Chile Colorado

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4.5 by 2 people

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  • Makes: 2 cups
  • Prep: 1 hr
  • Cook: 20 mins
  • Stand: 45 mins

Chile Colorado

Reviews (0)

4.5 by 2 people

Rate This!

Directions

  1. Cut open dried ancho peppers and, if using, dried chipotle peppers; discard stems and seeds. Cut peppers into small pieces. In a saucepan, bring the water to boiling; remove from heat. Add peppers and let stand for 30 minutes to soften. Do not drain.
  2. Meanwhile, in a large skillet, cook onion, oregano, and garlic in hot oil for 3 minutes. Remove from heat; set aside.
  3. Place half of the undrained dried peppers (and canned chipotle peppers, if using) and half of the chopped tomatoes in a food processor or blender. 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 tomato. Add strained mixture to onion mixture in skillet along with salt and cumin.
  4. Bring to boiling; reduce heat. 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.

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Nutrition Facts (Chile Colorado)

  • Per serving:
  • 17 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 59 mg sodium ,
  • 3 g carb. ,
  • 2 g fiber ,
  • 0 g pro.
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2 Ratings

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