Colorado Chile Salsa recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
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.
I didn’t see how much tomato sauce to use in this recipe. Can you post it? Love your show and food.
Thanks so much Suzanne, here is the full recipe for you. Enjoy 😉 https://patijinich.com/colorado-chile-salsa/
Hola Pati!
Is this salsa the same one used to make Chile Colorado?
I just love your show! Gracias!
Yes Michelle, and this Salsa is widely used in Sonoran Food 😉 Thanks for tuning in!
What would you use this salsa for Patti?
Grasias! 🌹
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/picadillo-chile-relleno/