Chili Colorado

Ingredients:

8 dried New Mexico red chili peppers, stems and seeds removed

1 medium onion, chopped

4 garlic cloves, minced

2 cups tomato puree

1 cup chicken broth (or vegetable broth for a vegetarian option)

2 tablespoons vegetable oil

1 teaspoon dried oregano

1/2 teaspoon ground cumin

A pinch of sugar (optional)

Salt and pepper to taste

Directions:

Rinse the dried chili peppers under cool water. Toast them in a dry skillet over medium heat for 1-2 minutes on each side until fragrant.

Place the toasted chilies in a bowl and cover with hot water. Let them soak for 20 minutes until softened.

Meanwhile, heat the vegetable oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, about 4-5 minutes, then add the minced garlic and cook for an additional 1 minute.

Drain the chilies, reserving a little soaking liquid, and blend them until smooth with a splash of the liquid.

Stir the tomato puree and blended chili paste into the saucepan along with the chicken broth, dried oregano, ground cumin, and a pinch of sugar.

Bring the mixture to a simmer and cook for 20-25 minutes, stirring occasionally, until the sauce thickens slightly.

Season with salt and pepper to taste. For a smoother texture, strain the sauce before serving.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 120 kcal | Servings: 6 servings