PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Chile Colorado
  Back To Index
    Chile Colorado

  • 3 ozs dried red chiles, preferably hot
  • 3 cups boiling water
  • 1/2 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1 tsp oregano, Mexican preferred
  • 1 dash cumin (comino)dash of salt
  • WASH the chiles in hot running water, then dry in paper towel. Break off the stem, and open the chile, and remove the seeds, but not membrane, it has flavor. Cover the cleaned and seeded chiles with 3 cups of boiling water and let stand for a couple of hours, even overnight if possible. Place them and the water they soaked in, in a blender and mush up well. Then add the onion, garlic and spices and cook this for at least 15 minutes, until the onions, chile, garlic are cooked....when a little cool, back into the blender, and then when it is well blended again, run this through a seive, or a food mill, a seive is fine, just use a spoon to extract all the juice from the solids. When you have a nice red liquid, looking like tomato juice, discard the pulp. Taste this, and add more salt if necessary....neophytes, taste this with a very small amount! Actually, this will taste absolutely wonderful, and you will never ever buy canned enchilada sauce again! I have been doing this recipe for more years than I can recall. It will freeze very well, or keep in the fridge for about 10 days...Cheers, Doug in BC

    From: Doug Irvine. Via: Chile Head Mailing List
    Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Thu, 16 Sep 1999

    *BACK TO SOUTHWEST*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com