Salsa Colorada
"Red Enchilada Sauce: The real deal! Mexican cooks out here make this one with out tomato sauce. Just like in the restaurants, only better."
- Ready In:
- 50mins
- Ingredients:
- 6
- Yields:
-
3 cups
ingredients
- 10 -12 colorado dried red chilies
- 3 cups chicken broth
- 2 garlic cloves, minced
- 1 teaspoon dried Mexican oregano
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon salt
directions
- Roast the chilies in oven @ 350 on a cookie sheet for 15 minutes.Remove and place in a paper bag for 10 minutes.Remove from bag and discard the stems and seeds.
- Place all ingredients in a saucepan and simmer for 15 minutes.
- Pour into a blender one cup at a time and puree. Strain sauce through a sieve into a bowl, mashing with the back of a spoon. Discard solids. If sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce.
- Serve warm over enchiladas or burritos, topped with shredded cheese.
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RECIPE SUBMITTED BY
<p>I am a writer, actor, artist and director of stage plays (not necessarly good, or in that order) & father of six, who started cooking because none of my ex-wifes could. I was owner/operator of SouthWest Outfitters, a mail order spice company that specialized in South West/Mexican spice mixes and recipes (prior to the internet, if you can remember that long ago). My passions are food, eating, cooking, food (did I say that already?), drinking and collecting recipies. Many of my recipies are from scratch origional classics, like the real margarita and authentic Cesar salad. We also raise and show Austrailan Shepards (we have 7).</p>
<p> Between cast parties (from the stage plays) and dog shows (which we host at our property) we often find ourselves cooking for dozens of folks. I hope you will find some of my favorite recipes useful and full of flavor.</p>
