Salsa De Chile Colorado

Recipe Ingredients

4		Ancho chiles - wiped clean, stemmed and seeded
4		Pasilla chiles - wiped clean, stemmed and seeded
2 cups	474ml	Chicken stock - hot
3		Garlic cloves
1 tablespoon	15ml	Oregano
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Red wine vinegar
1		Tomato - chopped
		Coarse salt - to taste
2 tablespoons	30ml	Vegetable oil
		Freshly ground black pepper - to taste

Recipe Instructions

On a comal, over a medium-high 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.

This recipe yields about 3 cups of salsa.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6293 broadcast 10-16 1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.