Salsa de chile colorado

Yield: 4 servings

Measure Ingredient
4 \N Ancho chiles, wiped clean,
\N \N Seeded, and stemmed
4 \N Pasilla chiles, wiped clean,
\N \N Seeded, and stemmed
2 cups Hot chicken stock
3 \N Cloves garlic
1 tablespoon Oregano
1 tablespoon Cumin
1 tablespoon Red wine vinegar
1 \N Tomato, chopped
\N \N Coarse salt, to taste
2 tablespoons Vegetable oil
\N \N Freshly ground black pepper
\N \N To taste

On a comal, over a mediumhigh heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about

20 minutes.

In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.

Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

Yield: about 3 cups


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