Ingredients Jump to Instructions ↓

  1. Chili Colorado

  2. 12 dried ancho peppers or dried mild New Mexico red peppers finely chopped

  3. 4 dried chipotle peppers or 4 canned finely chopped

  4. 3 cups water

  5. 1/2 cup finely chopped onion

  6. 1 tbs snipped fresh oregano or 1 tsp dried

  7. 3 cloves of garlic minced

  8. 1 tbs olive oil

  9. 1 1/2 cups chopped tomatoes

  10. 1/4 tsp salt

  11. 1/4 tsp ground cumin

  12. Cut up peppers, discard stems and seeds. Bring water to boil, remove

  13. 45 to 60 minutes to

  14. soften. DO NOT DRAIN. Meanwhile in a large skillet, cook onion,

  15. oregano and garlic in hot oil for 3 minutes. Remove from heat and set aside. Place half of the undrained peppers and ha;f of the

  16. chopped tomatoes in a food processor and process until nearly

  17. smooth. Strain through a fine sieve to remove any stems or seeds

  18. from tomatoes and peppers. Repeat this process with the remaining

  19. peppers and tomatoes. Add to onion mixture in skillet along with

  20. salt and cumin. Bring to a boil, reduce heat and simmer uncovered

  21. 20 to 25 minutes. Serve with huevos rancheros, grilled meats

  22. and poultry.


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