Chili Colorado

Chili Colorado, the basic red chili sauce of New Mexico, made with powdered chilies and tomatoes, is an all-purpose sauce used on dishes from huevos rancheros, enchiladas, and tamales to grilled meats and poultry.



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Yield: about 2 cups
Prep Time: 1 hr
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Ingredients
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    12   
    dried ancho peppers or dried mild New Mexico red peppers (4 ounces)
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    4   
    dried chipotle peppers or 4 canned chipotle peppers in adobo sauce, rinsed, drained, seeded, and finely chopped
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    3   cups 
    water
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    1/2  cup 
    chopped onion (1 medium)
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    1   tablespoon 
    snipped fresh oregano or 1 teaspoon dried oregano, crushed
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    3   
    cloves garlic, minced
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    1   tablespoon 
    olive oil or cooking oil
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    1 1/2  cups 
    chopped tomato (2 medium)
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    1/4  teaspoon 
    salt
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    1/4  teaspoon 
    ground cumin

Directions
1.
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.
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 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.
4.
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.
Make Ahead Tip
  • Spoon sauce into an airtight storage container. Cover and chill for up to 1 week.
Nutrition information
Per Serving: cal. (kcal) 17, Fat, total (g) 0.4, chol. (mg) 0, sat. fat (g) 0.1, carb. (g) 3, fiber (g) 2, pro. (g) 0, sodium (mg) 59, Percent Daily Values are based on a 2,000 calorie diet
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