Free Recipe Salsa De Chile Colorado 2
Recipe Type: H Recipes
Recipe Preparation: cook
Cooking Ingredients for Salsa De Chile Colorado 2 Recipe
4 Ancho chiles; wiped clean,
-stemmed
; and seeded
4 Pasilla chiles; wiped clean,
-stemmed
; and seeded
2 c Chicken stock; hot
3 Garlic cloves
1 tb Oregano
1 tb Cumin
1 tb Red wine vinegar
1 Tomato; chopped
Coarse salt; to taste
2 tb Vegetable oil
Freshly ground black pepper;
-to taste
Salsa De Chile Colorado 2 Preparation
On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes. In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth. Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes. This recipe yields about 3 cups of salsa. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6293 broadcast 10-16 1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 10-28-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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