Colorado Chile Salsa

Name: Colorado Chile Salsa
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 pound ripe tomatoes; 2 colorado or guajillo chiles (stemmed and seeded); 2 garlic cloves (peeled); 1 1-inch thick slice of a large white onion (about 2 ounces, peeled of outer skin); 1 teaspoon kosher or sea salt (or to taste); 1/2 teaspoon freshly ground black pepper; 2 tablespoons vegetable oil

5.0

(6)

patijinich.com

Your recipes

Prep Time: 5 minutes

Cook Time: 20 minutes

Servings: 2

Author : Pati Jinich

basic recipe chile colorado guajillo chiles

Ingredients

Remove All · Remove Spices · Remove Staples

1 pound ripe tomatoes2 colorado or guajillo chiles (stemmed and seeded)2 garlic cloves (peeled)1 1-inch thick slice of a large white onion (about 2 ounces, peeled of outer skin)1 teaspoon kosher or sea salt (or to taste)1/2 teaspoon freshly ground black pepper2 tablespoons vegetable oil

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.

Step 2

Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.

Step 3

Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.