Salsa De Chile Colorado 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.

BASIC RED SAUCE (SALSA DE CHILE ROJO)

Steps:

• Soak chiles in warm water until softened, about 30 minutes. Drain; strain and reserve liquid. Remove stems and seeds and membranes from the chiles. Cook and stir onion and garlic in oil in a 2-qt. saucepan until onion is tender. Add chiles and 2 cups of the reserved liquid , the tomato sauce, oregano, cumin and salt. Simmer uncovered 20 minutes. Cool.
• Transfer to blender container; cover and blend on low speed until smooth. Strain. Refrigerate sauce no longer than 10 days.
• Note: I strain mine in a mesh strainer or colander. It takes a few minutes, but keep thinking of how great this is going to taste!

MILLIE SANTILLANES' CHILE CARIBE

Steps:

• 1. To make Chile Caribe (uncooked red chile purée): Red chiles are air-dried and should be dusted before using. A clean damp cloth does the job. Pull out and discard the woody stems of the chile pods and remove the seeds. If you wish, you may also remove the veins. However, the veins add authority [translation: flavor and heat] to your chile. It's a matter of preference. Soak the chiles in warm water for 1 hour. Put half of the chiles, two cloves of garlic and 1-1/2 cups of water in blender. Blend until it is a thick purée. Set aside and repeat process with the rest of the ingredients. Put purée through a fine strainer or food mill to remove any stray seeds and bits of skin. You may add dried oregano and/or finely chopped cilantro (fresh or dried) if you wish.
• 2. To make Salsa de Chile Colorado (cooked red chile sauce): In heavy saucepan or skillet, melt lard or heat oil. Add flour, stirring until smooth. With a whisk, add water until it reaches the consistency of a gravy. Add all of the Chile Caribe (uncooked red chile purée) you made in Step 1 and simmer gently for 10 minutes. If too thick, add additional water. This cooking process keeps the purée from separating. This sauce is used almost like a gravy to top many New Mexico dishes such as enchiladas and smothered burritos. When you order New Mexico food, you'll be asked red or green? This is red and green chile sauce is green. The third option, both sauces, is called Christmas.
• 3. To make an optional Salsa de Chile Colorado con Carne (red chile with meat sauce): Sauté meat until browned. Add Salsa de Colorado (red chile sauce) you made in Step 2 and simmer approximately 30 minutes until meat is tender. Season to taste.
• 4. My favorite option is Carne Adobada (marinated red chile meat): Marinate cubed pork overnight in prepared thick red chile sauce (that you made in Step 2 above). Simmer slowly in heavy skillet for at least 2 hours. Variation: Pork may be sliced instead of cubed (this is my preference). It may also be baked in a covered baking dish in a 325° oven for 1 to 1-1/2 hours until done.