Serves 3
45 min
Homemade Colorado Sauce
Recipe GLPR8990660469f82b
A rich, complex red chili sauce made from dried ancho, New Mexico, and chipotle peppers blended with aromatic spices and chicken stock. This versatile sauce balances heat with depth, perfect for enchiladas, tacos, or as a cooking base. Naturally gluten-free and dairy-free.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
2 dried ancho chili peppers
4 dried New Mexico chili peppers
1 dried chipotle chili pepper
2 garlic cloves, peeled
½ teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon salt
3 cups chicken stock
hot water
Directions
Remove the stems and seeds from all dried chili peppers. Tear each pepper into small, manageable pieces. Wash your hands thoroughly. Fill a large bowl with hot water and submerge the chili pieces, allowing them to soak for 10 to 15 minutes until they become soft and pliable.
Carefully drain the softened chili peppers through a fine mesh sieve, reserving exactly ¼ cup of the soaking liquid for later use.
Transfer the drained chili peppers to a blender. Add the peeled garlic cloves, Mexican oregano, ground cumin, ground coriander, and salt. Pulse the blender several times to begin breaking down the ingredients. Pour in the chicken stock and the reserved ¼ cup of soaking water, then blend on high speed until the mixture is completely smooth and liquid.
Heat a large sauté pan over medium heat. Position a fine mesh sieve over the pan and carefully pour the blended sauce through it, using a spoon to press the mixture and extract all liquid while leaving behind any remaining solids. Discard the solids. Bring the strained sauce to a gentle boil, then immediately reduce heat to low and simmer for 5 to 10 minutes, stirring occasionally, until it reaches your desired thickness.
