Salsa de Chile Colorado Recipe
1 hr 35 mins
- 2 ounces dried Ancho OR New Mexico peppers* (about 3 peppers)
- 2 garlic cloves
- 4 tomatoes, chopped (about 4 cups salmon fillets (about 6 ounces each)
- 4 teaspoons salt
- 1/4 teaspoon ground cumin seed
- 1/4 teaspoon ground cinnamon
- 1/4 cup Mazola® Corn Oil
- Step 1) Break off stems of dried peppers, open and remove seeds and veins. Break the peppers into pieces and place in a glass dish; cover with boiling water. Allow peppers to soak for at least 30 minutes; discard soaking liquid.
- Step 2) Combine peppers, garlic, tomato, salt, cumin and cinnamon in a blender; blend until smooth. Press mixture through a strainer using a wooden spoon; discard skins.
- Step 3) Heat oil in a frying pan over medium heat; add strained chile-tomato mixture. Bring to a boil; reduce heat to low. Simmer uncovered 10 to 15 minutes.
- Step 4) Adjust salt to taste. If sauce is bitter, add sugar to taste.
- *Choose peppers that are still bright in color and pliable in texture.
- RECIPE TIP: Serve this basic red sauce to complement many entrees, such as grilled meats, enchiladas and tamales.