Salsa De Chile Colorado

1 servings

Try this Salsa De Chile Colorado recipe, or post your own recipe for Salsa De Chile Colorado

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Salsa De Chile Colorado Ingredients

4 Ancho chiles; wiped clean,	1 tb Cumin
; and seeded	1 tb Red wine vinegar
4 Pasilla chiles; wiped clean,	1 Tomato; chopped
; and seeded	Coarse salt; to taste
2 c Chicken stock; hot	2 tb Vegetable oil
3 Garlic cloves	Freshly ground black pepper;
1 tb Oregano

Instructions for Salsa De Chile Colorado

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. Recipe 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 Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized