Salsa De Chile Colorado
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
54
Sourness
40
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
2 cups
Water1 tbsp
Oregano (dried)2 tbsps
Vegetable Oil1.5 tbsps
Flour2 tsps
Sea Salt (to taste)1 tsp
Sugar1 tsp
VinegarDirections:
1
Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact
2
Remove the stems and seeds from the chiles and wipe them clean with a dry cloth
3
Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds
4
Be careful not to burn them
5
Place the chiles in a bowl and cover them with boiling water
6
Let them soak until softened, about 10 minutes
7
Drain the chiles and discard the liquid
8
Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree
9
Add more water if the sauce is too thick
10
Place the oil in a medium size saucepan
11
Heat the oil over medium high heat until it is rippling
12
Add the flour and cook, stirring constantly, until golden
13
Add the chile puree and salt to the pan and reduce the heat to low
14
It may splatter as you pour it in, so be careful
15
Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes
16
Finish the sauce with the sugar and vinegar
17
Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer