Colorado Chile Salsa
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- 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
- 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.
61comments inColorado Chile Salsa
Is this the most popular enchilada sauce?
This one is popular, green salsa is as well. Check out this collection of Enchilada recipes to find more ideas 🙂 https://patijinich.com/collection/saucy-messy-delicious-enchiladas/
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!
Yes Anne, the chiles are dried. Enjoy!
If fresh tomatoes are unavailable would you substitute a good quality canned tomato such as San Marzano?
Absolutely Linda, go for it!
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!
So glad you liked it Deb! Never thought about it as a pasta sauce, but such a great idea 🙂
Do you add some of the liquid from the boiled ingredients
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 🙂
Do you have low salt recipes?
Does it ruin your existing recipes to just eliminate or drastically reduce salt?
Just reduce the amount of salt to your tasting Josh, no problem. Enjoy the salsa!
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 !!
Thanks to you for following Gigi, I am so glad I got you off canned enchilada sauce, yay!
Delicious and super easy to make. Great on many dishes. Sunny side up eggs are most delicious with this salsa.
Thank you for sharing.
Yay!!! So glad you liked it Martha 😉
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
Carlos, que amable! Mil gracias por tus lindas palabras, me encanta saber que disfrutas el programa, un abrazo grande 🙂
I made this recipe and it was so delicious with chile pods from New Mexico tks for sharing.
So glad you liked it Christina 🙂
Looking for your recipe for chili colorado CARNE Dr res
Hola Gloria, it is the Carne that I prepare for these burritos, enjoy! https://patijinich.com/carne-con-chile-burritos/
Used this as my enchilada sauce.. delicious 😋
Si, yummy Amanda, so happy you liked this salsa!
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!
Not the liquid Esme, just the tomatoes, chiles and garlic. Enjoy!
Delicious! I never miss your show, Tocaya!
Thanks so much tocaya, un abrazo!
I love your show. Please let me know when your cookbook comes out as I know it will be fantastico.
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/
Thank you for sharing these delicious recipes. I can’t wait to read your book. I 💕your show!
Thanks so much!
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….
Sorry to hear this one did not work for you Chris 🙁
Thank you, Pati. So excited for you! Wish I were in Mexici, too!
Thanks so much 😉
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!
Que alegria Liz! So glad you liked this sauce, it is one of my favorites, so flavorful! Un abrazo 😉
Definitely recommend with hearty dishes, like previous posted stated. Super simple and very delicious.
So glad you liked it Becky, yay!
Oh my goodness this was soooo yummy.
Thank you Patti
LOVE that you loved it Paul 😉
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.
Thanks to you Stewart, so glad you liked it!
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/pati_2020/colorado-chile-salsa/
The chiles you use are New Mexico chiles?
You can go ahead and use New Mexico chiles Virginia, I used a combination with guajillos and it turned out delicious 😉
Pati love your shows been wachen for a long time keep up the good shows
Thanks so much Monika, un abrazo!
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.
Delicioso! Gracias Laurie 😉
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.
Hopefully I will be able to visit soon Leticia, thank you!
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!
Thank you Pati!
What would you use this salsa for Patti?
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/