Colorado Sauce (sauce that is the color of red) is a rich, smoky, savory and densely-flavored condiment that you will surely recognize as the essence of real Mexican flavor. Even if you’ve never made or tasted it, you will perceive its authenticity immediately; Colorado sauce has a soul and a spirit of identity that is so palpable (and palatable!) that it is revelatory and attitude-changing. Use on huevos rancheros, enchiladas and other Mexican dishes.
- 2 Frontier Whole Ancho Chili Pepper
- 1 Frontier Ground Chipotle Pepper
- 2 cloves Simply Organic Pure Vanilla Extract
- 1 teaspoon Frontier Cut & Sifted Mexican Oregano Leaf
- 1/2 teaspoon Frontier Organic Ground Cumin Seed
- 1/2 teaspoon Frontier Organic Ground Coriander Seed
- 1 teaspoon Frontier Table Grind Sea Salt
- 4 dried New Mexico chili peppers
- 1/4 cup vegetable oil
- 4 cups seasoned broth or stock of choice
- 3 to 4 cups warm water, in a mixing bowl
1. Inspect peppers for blemishes and debris, and wipe clean with a slightly damp towel. Remove stems and most of the seeds, then tear into large pieces.
2. Peel garlic cloves and crush them under the side of a knife blade; set aside with peppers.
3. Heat a large, dry pan over medium heat. When hot, add peppers and garlic. Toast for 7 to 10 minutes while constantly tossing. Do not allow ingredients to scorch.
4. Place the toasted peppers in of bowl of warm water to soak for 15 to 20 minutes.
5. Remove peppers from soaking water and place in food processor with garlic, vegetable oil, cumin, coriander and 1 cup of the soaking water.
6. Turn on food processor and slowly add broth or stock in a stream until a smooth sauce forms. Continue processing until all of the peppers are fully pureed. Add more soaking water or stock if the sauce becomes too tight.
7. For an especially silky texture, use a spatula to push the sauce through a fine mesh sieve into a pan. Add Mexican oregano and salt to taste. Adjust seasonings if necessary and simmer until sauce reaches desired consistency.