This Colorado Chile Sauce is just simply freakin’ delicious. Versatile and mild, this is not a complimentary piece to a dish it is an entity on its own to be reckoned with.
Friends, I am not messing around this sauce is the best sauce you will ever make. And it is easy to make too! It is so amazing we made this sauce for an enchilada recipe but after tasting it more than once then entire bowl was gone and we had to make another batch, then another and well another.
With this sauce you have to ask yourself what you want to have with it, instead of the other way around. Enchiladas, burritos, breakfast, nachos or our favorite as a salsa.
My husband is the one who said, “It is freakin’ delicious!” and I couldn’t agree more.
So versatile and mild, yet you can add some heat by leaving in the seeds or using hotter peppers. My husband even suggested cayenne but we have little kids and I wanted them to like it as well.
This is an All-Star recipe that you would expect to get from a kitchen restaurant. Don’t feel intimidated by the dried peppers seriously this sauce takes only minutes to prepare and you will be so happy with the result.
Make this sauce…like now…go to the store…now. You will love it!
- 1 cup tomato sauce
- 2 cups chicken broth
- 8 dried chiles, I used what was available at my local grocer in the Mexican isle, Fernandez Mild Chile DeRistra
- 1 ½ teaspoons Mexican oregano
- 1/3 cup diced green chiles
- 1 teaspoon cumin
- ½ teaspoon coriander
- 2 garlic cloves
- 1 ½ teaspoons salt
Boil 2 cups of water, I heat the water in the microwave for 4 minutes. Cut dried chiles in half, remove stem and seeds. Then chop the dried chiles into pieces and set in hot water for 10 minutes. Drain water from the chiles and set the chiles aside.
In a blender add tomato sauce, chicken broth, chiles that have been soaked, Mexican oregano, diced green chiles, cumin, coriander, garlic cloves and salt and blend on high for 3 minutes or until sauce is smooth and there are no chunks.
*Just make sure you have a good processor or a blender, so you don’t end up with any large chile flakes.
Serve as a salsa our favorite way to eat this sauce, or dress on burritos or enchiladas.