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.
- 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
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.
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