Homemade Colorado Sauce Recipe
Homemade Colorado Sauce, easy and delicious! Use it with chicken to make Colorado Chicken Tacos, Colorado Chicken Tamales or Colorado Chicken Quesadillas.
Servings: 3
Calories: 256kcal
Equipment
Ingredients
- 4 dried New Mexico chili peppers
- 2 dried Ancho chili peppers
- 1 dried Chipotle chili pepper
- 2 cloves garlic peeled
- 2 teaspoons dried Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 cup grapeseed or vegetable oil
- 1 teaspoon salt
- 3 cups chicken stock
Instructions
- Remove the stems and seeds from all the chili peppers and tear them into small pieces. Wash your hands, then fill a bowl with hot water.
- Soak the chili peppers in the hot water for 10-15 minutes, until they soften. Drain, reserving 1/4 cup of the soaking water.
- Transfer the soaked peppers to a blender and add the garlic, oregano, cumin, coriander, oil, and salt.
- Pulse the blender a few times. Then, add the stock and the reserved soaking water. Puree until smooth.
- Place a large sauté pan over medium heat on your stovetop. Holding a fine mesh sieve over the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard the solids.
- Bring the sauce to a soft boil, then reduce the heat to low and simmer until it reaches your desired consistency.
Notes
Storage Info:
To store Homemade Colorado Sauce, place it in an airtight container in the refrigerator. It will remain good for up to one week. For longer storage, freeze the sauce; it will keep well for about 3 months in the freezer. When ready to use, thaw it in the refrigerator overnight. To reheat, simply warm it in a saucepan over low heat, stirring occasionally until heated through.
Nutrition
Serving: 1serving | Calories: 256kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Cholesterol: 7mg | Sodium: 1058mg | Fiber: 4g | Sugar: 5g
