Chili Colorado Sauce
This is a “concentrate”, it makes about 1/2 gallon so you’ll have some left over. It freezes well for up to 3 months. Dilute with water or broth and it can be used as an enchilada sauce or for a Mexican style rice or quinoa and even as a taco sauce. It can also be used to slow simmer chicken or beef :-)
2oz. dry pasillo-ancho chilis (dry pablanos)
1 1/2oz. dry guajillo-entero chilis (dry Anaheim chilis)
1 green or red bell pepper
1 fresh Anaheim chili
1-2 jalapeño peppers (depends on how hot you like it)
1 large onion
6-8 cloves fresh garlic
3 1/2 cups water
1 teas. sea salt
1 teas. dry Mexican oregano
1 teas. chili powder
1/2 teas. cumin powder
Stem and seed the dry chilis and add them to a large bowl. Cover with 3 1/2 cups hot water to reconstitute. Soak for about 20 minutes or until soft.
Chop onions. Cut, seed and stem the fresh Anaheim chili, green pepper and jalapeños (seeds are optional) into large chunks for easy blending.
Add the reconstituted chilis, fresh veggies and “chili water” to a blender and blend until smooth. (You may have to do this in batches)
Pour the mixture into a medium to large sauce pan.
Add the seasonings and place on a burner over high heat to bring it to a boil.
Reduce the heat to about medium to medium low and simmer covered for about 30 to 40 minutes stirring occasionally.
Your Colorado sauce is ready.