Homemade Colorado Sauce Recipe
User Reviews
4.3
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
256 kcal
-
Course
Condiments
-
Cuisine
Mexican
Homemade Colorado Sauce Recipe
Description
This Colorado Sauce recipe involves soaking deseeded dried chili peppers including New Mexico, Ancho, and Chipotle varieties until softened. These are blended with garlic cloves, dried Mexican oregano, ground cumin, ground coriander, grapeseed oil, salt, chicken stock, and some reserved soaking water to achieve a smooth consistency. The blended sauce is passed through a fine mesh sieve to remove any remaining solids, delivering a velvety texture.
Simmering the strained sauce on low heat thickens it and melds the flavors. The flavor profile developed combines moderate heat, smokiness from the Chipotle pepper, and aromatic earthiness from the spices, making it a versatile sauce for southwestern or Mexican-inspired cuisine. It can be served alongside grilled meats or as a base for stews and enchiladas.
For storage, refrigerate the sauce in an airtight container up to one week or freeze it for up to three months. Thaw in the refrigerator before warming gently over low heat, stirring occasionally.
Ingredients
- 4 dried New Mexico chili peppers
- 2 dried Ancho chili peppers
- 1 dried Chipotle chili pepper
- 2 cloves garlic peeled
- 2 teaspoons oregano dried, Mexican
- 1 teaspoon cumin ground
- 1/2 teaspoon ground coriander
- 1/8 cup grapeseed oil or vegetable oil
- 1 teaspoon salt
- 3 cups chicken stock
Instructions
- Remove the stems and seeds from all the chili peppers and tear them into small pieces. Wash your hands, then fill a bowl with hot water.
- Soak the chili peppers in the hot water for 10-15 minutes, until they soften. Drain, reserving 1/4 cup of the soaking water.
- Transfer the soaked peppers to a blender and add the garlic, oregano, cumin, coriander, oil, and salt.
- Pulse the blender a few times. Then, add the stock and the reserved soaking water. Puree until smooth.
- Place a large sauté pan over medium heat on your stovetop. Holding a fine mesh sieve over the pan, pour the contents of the blender through the sieve to strain out any remaining solids. Discard the solids.
- Bring the sauce to a soft boil, then reduce the heat to low and simmer until it reaches your desired consistency.
Notes
- Store the sauce refrigerated in an airtight container for up to one week.
- For longer storage, freeze the sauce for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat gently in a saucepan over low heat while stirring occasionally to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 256kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 7mg | 2% |
| Sodium | 1058mg | 44% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
