Colorado Chile Salsa
Salsa de Chile Colorado
Recipe Yield
2 cups approximately
Cooking time
25 minutes
Rate this recipe
Ingredients
- 1 pound ripe tomatoes
- 2 colorado or guajillo chiles stemmed and seeded
- 2 garlic cloves peeled
- 1 1-inch thick slice of a large white onion about 2 ounces, peeled of outer skin
- 1 teaspoon kosher or sea salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
To Prepare
- Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
- Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
- Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.
Comments
59comments inColorado Chile Salsa
Anne Scott
Mar 21
Hi! Love your show and can’t wait to make this. Are the chiles you are using fresh or dried? Would dried work since they are getting rehydrated in the liquid? or what is a good fresh substitute. Cheers and thank you!
Pati Jinich
Mar 22
Yes Anne, the chiles are dried. Enjoy!
Linda Howard
Jan 30
If fresh tomatoes are unavailable would you substitute a good quality canned tomato such as San Marzano?
Pati Jinich
Feb 07
Absolutely Linda, go for it!
Deb
Dec 07
This salsa is so good! I made a double batch and used 2 guajillos and 5 chile de arbol. Cooking it makes all the difference. I leave it a little chunky instead of smooth and mom puts it over pasta! Thank you for such a flavorful recipe, Pati!
Pati Jinich
Dec 27
So glad you liked it Deb! Never thought about it as a pasta sauce, but such a great idea 🙂
MaryAnne
Sep 03
Do you add some of the liquid from the boiled ingredients
Pati Jinich
Sep 19
I do not because I like this salsa a bit thick, but you could add a bit if you prefer, the cooking liquid does pack a lot of flavor MaryAnne 🙂
Josh Shapiro
Aug 28
Do you have low salt recipes?
Does it ruin your existing recipes to just eliminate or drastically reduce salt?
Pati Jinich
Sep 18
Just reduce the amount of salt to your tasting Josh, no problem. Enjoy the salsa!
Gigi Robles
Aug 20
I will never ever buy Enchilada sauce again !! Your enchilada sauce is so simple to make, so good .I have cooked 5 or 6 of your recipes , I love watching you on tv and the emails from you !
Pati thank you so much for sharing all your recipe !!
Pati Jinich
Aug 26
Thanks to you for following Gigi, I am so glad I got you off canned enchilada sauce, yay!
Martha Moss
Aug 19
Delicious and super easy to make. Great on many dishes. Sunny side up eggs are most delicious with this salsa.
Thank you for sharing.
Pati Jinich
Sep 12
Yay!!! So glad you liked it Martha 😉
Carlos Enriquez
Jul 13
Hola Pati, eres una gran embajadora de la alta cocina mexicana y de nuestra cultura; bravo!
Me siento orgulloso de ser tu compatriota. No me pierdo un solo episodio en PBS
Pati Jinich
Jul 25
Carlos, que amable! Mil gracias por tus lindas palabras, me encanta saber que disfrutas el programa, un abrazo grande 🙂
Christina Trujillo
Jun 26
I made this recipe and it was so delicious with chile pods from New Mexico tks for sharing.
Pati Jinich
Jul 03
So glad you liked it Christina 🙂
Gloria moore
Jun 20
Looking for your recipe for chili colorado CARNE Dr res
Pati Jinich
Jul 04
Hola Gloria, it is the Carne that I prepare for these burritos, enjoy! https://patijinich.com/carne-con-chile-burritos/
Amanda
May 22
Used this as my enchilada sauce.. delicious 😋
Pati Jinich
May 23
Si, yummy Amanda, so happy you liked this salsa!
Esme
May 10
Hi Pati, how are you? I love trying out your recipes. When you blend the Chiles and tomatoes do you also add the water they were boiled in? Thanks!
Pati Jinich
May 10
Not the liquid Esme, just the tomatoes, chiles and garlic. Enjoy!
Patricia Macias-Najar
May 06
Delicious! I never miss your show, Tocaya!
Pati Jinich
May 10
Thanks so much tocaya, un abrazo!
Tammy Pineau
May 03
Pati,
I love your show. Please let me know when your cookbook comes out as I know it will be fantastico.
Pati Jinich
May 10
Thanks so much Tammy, the new book will be released on October 26th. Here is the link in case you would like to pre order it, un abrazo! https://patijinich.com/cookbook/treasures-of-the-mexican-table/
Anonymous
Apr 30
Thank you for sharing these delicious recipes. I can’t wait to read your book. I 💕your show!
Pati Jinich
May 11
Thanks so much!
Chris Lignoul
Apr 30
It could be my own taste buds but this salsa tastes too tomato-e to me. I LOVE all of the other recipes I have tired that you feature but…this one…not so much….
Pati Jinich
May 11
Sorry to hear this one did not work for you Chris 🙁
Anonymous
Apr 30
Thank you, Pati. So excited for you! Wish I were in Mexici, too!
Pati Jinich
Apr 30
Thanks so much 😉
Richard kamud
Apr 08
Great
Pati Jinich
Apr 11
🙂
Liz pinto
Feb 05
Pati, I love your show and especially like it when you share food with your sons. I made your chili colorado sauce con puerco. I’m trying my high school spanish, but I haven’t seen used it in many years! I haven’t had chili colorado in many years. I fried about 2 pounds of cut-up floured pork with salt and pepper, boiled the meat, until almost done, added the chili colorado sauce and continued to cook for another half an hour or so until fork tender. Muy delicioso! Muy sabroso!
Pati Jinich
Feb 10
Que alegria Liz! So glad you liked this sauce, it is one of my favorites, so flavorful! Un abrazo 😉
Becky
Jan 11
Definitely recommend with hearty dishes, like previous posted stated. Super simple and very delicious.
Pati Jinich
Jan 17
So glad you liked it Becky, yay!
Paul
Nov 29
Oh my goodness this was soooo yummy.
Thank you Patti
Pati Jinich
Dec 02
LOVE that you loved it Paul 😉
Stewart L
Nov 14
I really enjoy making your salsa recipes. This one was great because the few ingredients highlight the New Mexico Chile, which I hadn’t cooked with before. It’s slightly warming, and a great condiment for rich beef dishes. Thanks, Pati.
Pati Jinich
Nov 22
Thanks to you Stewart, so glad you liked it!
suzanne krause
Oct 18
I didn’t see how much tomato sauce to use in this recipe. Can you post it? Love your show and food.
Pati Jinich
Oct 19
Thanks so much Suzanne, here is the full recipe for you. Enjoy 😉 https://patijinich.com/pati_2020/colorado-chile-salsa/
Virginia Medina
Oct 10
The chiles you use are New Mexico chiles?
Pati Jinich
Oct 22
You can go ahead and use New Mexico chiles Virginia, I used a combination with guajillos and it turned out delicious 😉
Monika Jones
Oct 09
Pati love your shows been wachen for a long time keep up the good shows
Pati Jinich
Oct 22
Thanks so much Monika, un abrazo!
Laurie Williams
Oct 08
Pati, growing up in El Paso, I learned to make this. It’s what I use to braise browned diced pork and diced potatoes in. Chile Colorado! I make it a couple of times a year.
Pati Jinich
Oct 22
Delicioso! Gracias Laurie 😉
Leticia Aldaco
Oct 08
Im from new mexico and i eas so excited to see you. Use a treasured ingredian. I would love to see a show where you go to new mexico.
Pati Jinich
Oct 22
Hopefully I will be able to visit soon Leticia, thank you!
Michelle Pellegrini
Oct 07
Hola Pati!
Is this salsa the same one used to make Chile Colorado?
I just love your show! Gracias!
Pati Jinich
Oct 08
Yes Michelle, and this Salsa is widely used in Sonoran Food 😉 Thanks for tuning in!
Michelle
Oct 08
Thank you Pati!
Artie Owens
Oct 01
What would you use this salsa for Patti?
Grasias! 🌹
Pati Jinich
Oct 04
Hey Artie, I used this salsa to top a chile relleno taco with chubby flour tortillas, here are the recipes, but you can use it with any tacos, tostadas, sopes or basically anything! Enjoy 😉 https://patijinich.com/pati_2020/picadillo-chile-relleno/