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Red Sauce (Chile Colorado)

×2 · Makes 4 cups

Cook 20 min

A smooth, earthy red chile sauce made from guajillo and ancho chiles, blended and strained for a silky finish.

  • 6 whole dried guajillo chiles, seeds removed and rinsed
  • 6 whole dried ancho chiles, seeds and stem removed

Remove the stem and seeds from the chiles. Rinse well to remove any dust.

  • 0.5 onion, chopped
  • 6 cloves garlic, chopped
  • 1 tsp (1 g) oregano
  • 1 tsp (3 g) kosher salt, if using table salt use a little less teaspoon
  • 2 quarts (1.9 kg) water

Place in a medium pot along with the onion, garlic, spices & water.

Cook on low heat for about 20 minutes or until the chiles are soft. Remove pot from heat and cool.

  • 2 cups (470 g) water, from the water where the chile cooked on

Transfer to a blender or food processor along with 1 cup of the water where the chile cooked on.

  • 1 cup (240 g) water (optional), chile water (if you have a lot of pulp left)

Puree chiles and then pass thru a strainer to remove the remaining seeds and skins. If you have a lot of pulp left, you may add it back to the blender along with 1/2 cup of the chile water. Blend and strain again.

Notes
  • Red Sauce (chile colorado) – Makes 2 cups.

Cooked on / · Rating 1 2 3 4 5 · Made it

daveseats.com/recipes/red-sauce-chile-colorado/

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