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Salsa or Mole Colorado

Difficulty:Easy

Ingredients

  • ■   2 oz dried chiles de arbol
  • ■   2 oz dried chiles japones
  • ■   2 oz dried chipotles
  • ■   4 oz cloves of fresh garlic
  • ■   4 oz ground black pepper
  • ■   Salt

Description

18 dried California chiles 12 dried New Mexico chiles 12 dried chiles de arbol 12 dried chiles japones 3 dried chipotles 6 cloves of fresh garlic 3 teaspoons apple cider vinegar 1 1/2 teaspoons dried Mexican oregano 1 1/2 teaspoons ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon sugar (or to taste) Salt to taste Start 2-3 quarts of water to boil in a stock pot. Remove stems and remove seeds from dried chiles. Toast the chiles in a hot pan until color deepens, but do not char them. Carefully pour the boiling water over the chiles, Place a pot or heavy bowl on top of them to keep them submerged for a half hour. Remove the softened chiles with a slotted spoon to a blender. Add about 3 cups of their soaking liquid, plus the garlic, vinegar, and spices. Blend thoroughly. Taste and adjust salt and other seasonings as necessary. Pass the sauce through a fine-mesh strainer to capture any remaining bits of tough skin or seeds. Press the sauce against the strainer with a spatula or other implement to help the process. Use the sauce as a salsa, to complement grilled meats, or incorporate into a dish such as Chile Colorado, recipe from indieculinary.com

  • 1. Start 2-3 quarts of water to boil in a stock pot.
  • 2. Remove stems and remove seeds from dried chiles.
  • 3. Toast the chiles in a hot pan until color deepens, but do not char them.
  • 4. Carefully pour the boiling water over the chiles, Place a pot or heavy bowl on top of them to keep them submerged for a half hour. Remove the softened chiles with a slotted spoon to a blender.
  • 5. Add about 3 cups of their soaking liquid, plus the garlic, vinegar, and spices.
  • 6. Blend thoroughly. Taste and adjust salt and other seasonings as necessary.
  • 7. Pass the sauce through a fine-mesh strainer to capture any remaining bits of tough skin or seeds.
  • 8. Press the sauce against the strainer with a spatula or other implement to help the process.
  • 9. Use the sauce as a salsa, to complement grilled meats, or incorporate into a dish such as Chile Colorado,
  • 10. recipe from indieculinary.com

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