Chile Colorado Sauce

Chile Colorado Sauce

Chile Pods Drying

The delicious spicy velvety taste of fresh Chile Colorado sauce just tantalizes your taste buds with WOW give me more! Once you have tasted this magnificent staple to the Mexican diet you will never go back to making Chile Colorado from packaged dried red chile pods, red California or New Mexico Chile powder, or canned Red Chile Sauce.

Fresh Chile Colorado

Chile Colorado peppers are green Anaheim chiles left on the plant to mature and ripen to this beautiful red color.

I buy the ripen Anaheim peppers at our local Farmer Market during the late summer months and will purchase several cases so that I can have this ingredient on hand throughout the year. I vacuum package and freeze the sauce in small portions for future Mexican dishes like, Enchiladas, Tamales, mole, Menudo, Posole, Chilaquiles, chile beans, Nopales, and my special BBQ sauce.

Roasted Chile Colorado

Roast the chile's slowly in a dry cast iron skillet (no oil).  Set the heat on Med/low and toast/blister the tough skins on the chile's. 

Place chiles in a stainless steel pot and cover.  This will allow the chile pods to cool and will also make skinning the chile's easier.  Also, roast a couple of garlic cloves.

Skinned, stemmed and seeds removed Chile Colorado

After you have skinned the chile's remove the stem and the seeds. You might want to wear some plastic gloves to protection your fingers from the heat of the chile.  There are around 30-roasted chiles for this recipe.

Equipment you will need to get a velvety sauce

Your next step will be to blend the pulp.  Add a little water to the pulp and a couple of roasted garlic.  The texture that you are after will be like tomato sauce. Pour the sauce in a sieve to check if any skins were left attached to the chile's or seeds.

Blended and sieved Chile Colorado 

Using a cast iron skillet fry the sauce with some extra virgin olive oil.  Which ever size of skillet you use, coat the bottom of the skillet with oil. Add the sauce to the oil before it gets hot or it will splatter.



Set the heat to medium and start to fry the sauce.  The color of the chile will change.  It will change from a bright red to a dull red. 

Once the chile is a dull red transfer the chile to a stainless steel pot and reduce the sauce.

You might ask why fry in a cast iron and then transfer to a stainless steel pot to reduce? More clean up right!  The flavor improves when fried in a cast iron skillet.  So you transfer the sauce to a pot and add 2-cans of chicken stock and 2-teaspoon of cumin.  Do not add salt until you are almost done.  Allow the flavor from your chicken stock to enhance your sauce.  When a wooden spoon can stand in the sauce you are done.  Note: I cook my own chicken stock.

These are the ingredients that I use to make my Chile Colorado sauce.

Salt to your taste
30-Red Anaheim Peppers
2-teaspoons Ground Cumin
2-3 Garlic Cloves
2-cans Chicken stock or 
Add 2-3 Tablespoons of Chicken Bouillon 

Equipment you will need:
Cast Iron Skillet
Stainless steel pot or large container
Lid for container or aluminium foil
Plastic gloves (Optional)
Blender or bullet
Sieve or strainer 

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