Salsa De Chile Colorado

This vibrant Salsa de Chile Colorado offers a deep, smoky heat with a luxurious, velvety texture. Made from mild dried red chiles, the sauce is rehydrated and blended into a smooth paste before being cooked with garlic and a roux of flour and oil. The result is a thick, cohesive sauce that clings beautifully to tortillas or grilled meats. It strikes a perfect balance between earthy chile flavor and savory depth, making it an ideal companion for traditional Mexican dishes like enchiladas rojas, chilaquiles, or tamales. The subtle garlic notes enhance the complexity without overpowering the star ingredient. This versatile sauce adds a homemade touch to any meal, providing a comforting yet exciting flavor profile that brings warmth and authenticity to your kitchen table.

Cooking Method: Boiling

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 36

Calories: 2839.1

Dietary: Vegan, Vegetarian

Description

This vibrant Salsa de Chile Colorado offers a deep, smoky heat with a luxurious, velvety texture. Made from mild dried red chiles, the sauce is rehydrated and blended into a smooth paste before being cooked with garlic and a roux of flour and oil. The result is a thick, cohesive sauce that clings beautifully to tortillas or grilled meats. It strikes a perfect balance between earthy chile flavor and savory depth, making it an ideal companion for traditional Mexican dishes like enchiladas rojas, chilaquiles, or tamales. The subtle garlic notes enhance the complexity without overpowering the star ingredient. This versatile sauce adds a homemade touch to any meal, providing a comforting yet exciting flavor profile that brings warmth and authenticity to your kitchen table.

Ingredients

24 whole Mild dried red chiles
1 whole salt to taste
4 tablespoons Oil
6 tablespoons flour
10 whole Cloves garlic, minced

Directions

1
Wash the dried chiles thoroughly, then remove stems and seeds.
2
Place chiles in a pot and cover with boiling water; cook for 10 minutes or until soft.
3
Remove chiles from the water and drain, reserving the cooking liquid.
4
Place the softened chiles in a blender along with 1/2 cup of the reserved liquid.
5
Blend until a smooth paste is formed, adding more liquid if necessary.
6
Heat oil in a large skillet over medium heat.
7
Add minced garlic and flour to the skillet, cooking while stirring constantly until the flour browns slightly.
8
Gradually add the chile paste to the skillet, stirring continuously to incorporate it smoothly with the flour mixture.
9
Bring the mixture to a boil, stirring constantly to prevent lumps.
10
Reduce heat and cook until the sauce thickens to a desired consistency.
11
Thin with additional water if needed to achieve a thick, saucy consistency.

Nutrition Facts

Servings 36

Amount Per Serving
Calories 2839.1kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 2.5g13%
Cholesterol 0.0mg0%
Sodium 48.5mg3%
Total Carbohydrate 682.5g228%
Dietary Fiber 5.2g21%
Sugars 602.5g
Protein 16.0g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe yields approximately 5-6 cups of sauce.

Storage: Allow the sauce to cool completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for longer storage.

Tip: For a smoother sauce, you can strain the blended chile paste through a fine-mesh sieve to remove any remaining skins or seeds.

Variation: Add a pinch of cumin or oregano to the roux for added depth of flavor.

Keywords: chile colorado, dried red chiles, mexican sauce, enchilada sauce, red chile paste, smoky salsa, garlic roux, blended chiles, traditional mexican, chilaquiles sauce, taco topping, homemade salsa, vegetarian sauce, spicy dip, roux based, rehydrated chiles

Read it online: https://www.chefs-mate.com/recipe/salsa-de-chile-colorado/