Salsa De Chile Colorado
Description
This Mexican dip features Chiles, wiped clean, . The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Seeded, and stemmed 4 Pasilla chiles, wiped clean, Seeded, and stemmed 2 c Hot chicken stock 3 Cloves garlic 1 tb Oregano 1 tb Cumin 1 tb Red wine vinegar 1 Tomato, chopped Coarse salt, to taste 2 tb Vegetable oil Freshly ground black pepper To taste On a comal, over a mediumhigh
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heat , toast the chiles until fragrant, about 30 to 60 seconds.
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Cover with the chicken stock and allow to soften, about 20 minutes.
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In a blender, place the chiles and stock.
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Blend until chopped.
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Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper.
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Blend until very smooth.
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Over a medium heat, in a heavy skillet, heat the oil.
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Pour the sauce into the oil and cook for about 10 minutes.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 210.0kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 2.2g12%
- Cholesterol 102.0mg34%
- Sodium 2011.0mg84%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 29.0g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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