Salsa Colorada Food

COLORADO CHILE SALSA

Steps:

• Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
• Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
• Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.

SALSA COLORADA

Steps:

• Char peppers and tomatoes over gas flame or under broiler, turning until skins blister and blacken.
• Place peppers in plastic bag and let steam 10 minutes.
• Peel off skins and remove seeds; rinse, if necessary, and pat dry.
• Let tomatoes stand until cool to the touch; peel and remove seeds.
• With machine running, drop garlic through feeder tube of food processor.
• Add salt and blend well, using 2 to 3 onn/off turns.
• Blend in almonds using several on/off turns until texture resembles coarse meal.
• Add tomatoes and peppers and mix until smooth, about 40 seconds.
• Blend in hard-cooked egg yolks.
• With machine running, add olive oil through feed tube in slow steady stream.
• Blend in vinegar and red pepper using several on/off turns; texture should be that of grainy mayonnaise.
• Transfer to serving dish, cover with plastic wrap, and refrigerate.
• Let stand at room temperature 1 hour before serving.

SALSA DE CHILE COLORADO

Steps:

• Heat a comal or a cast iron skillet over medium heat until a drop of water sizzles on contact. Remove the stems and seeds from the chiles and wipe them clean with a dry cloth. Place them on the comal and toast them, just until their aroma is released, 30 to 60 seconds. Be careful not to burn them. Place the chiles in a bowl and cover them with boiling water. Let them soak until softened, about 10 minutes. Drain the chiles and discard the liquid. Place the chiles, oregano, garlic, and the 2 cups of water in a blender and blend to a smooth puree. Add more water if the sauce is too thick. Place the oil in a medium size saucepan. Heat the oil over medium high heat until it is rippling. Add the flour and cook, stirring constantly, until golden. Add the chile puree and salt to the pan and reduce the heat to low. It may splatter as you pour it in, so be careful. Cook, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. Finish the sauce with the sugar and vinegar. Store, tightly covered, in the refrigerator up to a week or indefinitely in the freezer.

SALSA COLORADA

Steps:

• Roast the chilies in oven @ 350 on a cookie sheet for 15 minutes.Remove and place in a paper bag for 10 minutes.Remove from bag and discard the stems and seeds.
• Place all ingredients in a saucepan and simmer for 15 minutes.
• Pour into a blender one cup at a time and puree. Strain sauce through a sieve into a bowl, mashing with the back of a spoon. Discard solids. If sauce is too thin, place back in saucepan and reduce to the consistency of a thick tomato sauce.
• Serve warm over enchiladas or burritos, topped with shredded cheese.

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.