chile colorado
other | mexican sauce12 new mexico peppers
1/2 onion, roughly chopped
6 cups water
- remove stems and seeds of peppers
- add to large pot with onion and water
- bring to a boil, then remove from heat, cover, and rest 20 minutes to soften the peppers
1 tsp. oregano
1 tsp. salt
1 clove garlic, sliced
1/2 tsp. cumin
- remove peppers and onions from water with a slotted spoon
- add to blender with remaining ingredients, and 1 cup of water from the peppers
- puree until smooth
- return to sauce pan and simmer until reaching desired consistency
- use as sauce for enchiladas