Colorado Chile Sauce

Colorado Chile Sauce is simply delicious, versatile, & mild. This is not a complimentary piece to a dish; it is an entity on its own to be reckoned with.

Friends, I am not messing around this sauce is the best sauce you will ever make. And it is easy to make too! It is so amazing we made this sauce for an enchilada recipe but after tasting it more than once then the entire bowl was gone and we had to make another batch, then another and well another.

With this sauce, you have to ask yourself what you want to have with it, instead of the other way around. Enchiladas, burritos, breakfast, nachos or our favorite as a salsa.
My husband is the one who said, “It is freakin’ delicious!” and I couldn’t agree more.

So versatile and mild, yet you can add some heat by leaving in the seeds or using hotter peppers. My husband even suggested cayenne but we have little kids and I wanted them to like it as well.

This is an All-Star recipe that you would expect to get from a kitchen restaurant. Don’t feel intimidated by the dried peppers, seriously this sauce takes only minutes to prepare and you will be so happy with the result.

Make this sauce…like now…go to the store…now. You will love it!
Enjoy! XOXO San

How do you make Colorado Chile Sauce?

Boil 2 cups of water, I heat the water in the microwave for 4 minutes. Cut dried chiles in half, remove stem and seeds. Then chop the dried chiles into pieces and set in hot water for 10 minutes. Drain water from the chiles and set the chiles aside.

In a blender add tomato sauce, chicken broth, and soaked chiles, Mexican oregano, diced green chiles, cumin, coriander, garlic cloves, and salt and blend on high for 3 minutes or until sauce is smooth and there are no chunks.

*Just make sure you have a good processor or a blender, so you don’t end up with any large chile flakes.

Serve as a salsa, our favorite way to eat this sauce, or dress on burritos or enchiladas.

Store in a mason jar in the refrigerator until ready to use. Enjoy!

Use this delicious sauce with this delicious Chile Colorado Slow Cooker Chicken.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Print Recipe

5 from 2 votes

Colorado Chile Sauce

Colorado Chile Sauce is simply delicious, versatile, & mild. This is not a complimentary piece to a dish; it is an entity on its own to be reckoned with.

Prep Time10 mins

Total Time15 mins

Course: Dressing

Servings: 6

Calories: 22kcal

Author: Sandra

Ingredients

• 1 cup tomato sauce
• 2 cups chicken broth
• 8 dried chiles I used what was available at my local grocer in the Mexican aisle, Fernandez Mild Chile DeRistra
• 1 1/2 teaspoons Mexican oregano
• 1/3 cup diced green chiles
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 2 garlic cloves
• 1 1/2 teaspoons salt

Instructions

• Boil 2 cups of water, I heat the water in the microwave for 4 minutes. Cut dried chiles in half, remove stem and seeds. Then chop the dried chiles into pieces and set in hot water for 10 minutes. Drain water from the chiles and set the chiles aside.
• In a blender add tomato sauce, chicken broth, and soaked chiles, Mexican oregano, diced green chiles, cumin, coriander, garlic cloves, and salt and blend on high for 3 minutes or until sauce is smooth and there are no chunks.
• *Just make sure you have a good processor or a blender, so you don’t end up with any large chile flakes.
• Serve as a salsa, our favorite way to eat this sauce, or dress on burritos or enchiladas.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 1084mg | Potassium: 247mg | Fiber: 1g | Sugar: 2g | Vitamin A: 375IU | Vitamin C: 10.1mg | Calcium: 27mg | Iron: 1.2mg

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