Salsa Colorada Recipes

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.

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.

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.