Colorado Chile Salsa

Colorado Chile Salsa

Salsa de Chile Colorado
2 cups approximately
Pati Jinich
Course: Basic Recipe, Salsa, Sauce
Cuisine: Mexican
Keyword: basic recipe, chile colorado, guajillo chiles, red sauce, Salsa, salsa roja, sauce, Tomatoes
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 20 minutes
Colorado Chile Salsa recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"


  • 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.

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