It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chili Colorado
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- #12603
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
12 dried ancho peppers or dried mild New Mexico red peppers, finely chopped
4 dried chipotle peppers
OR
4 canned chipotle peppers, finely chopped
3 cups water
1/2 cup finely chopped onion
1 teaspoon dried oregano
3 cloves garlic, minced
1 tablespoon olive oil
1 1/2 cup chopped tomatoes
1/4 teaspoon salt
1/4 teaspoon cumin
directions
Cut up peppers, discard stems and seeds. Bring water to boil, remove from heat. Add peppers and let stand for 45 to 60 minutes to soften. Do not drain.
Meanwhile in a large skillet, cook onion, oregano and garlic in hot oil for 3 minutes. Remove from heat and set aside.
Place half of the undrained peppers and half of the chopped tomatoes in a food processor and process until nearly smooth. Strain through a fine sieve to remove any stems or seeds from tomatoes and peppers. Repeat this process with the remaining peppers and tomatoes.
Add to onion mixture in skillet along with salt and cumin. Bring to a boil, reduce heat and simmer uncovered for 20 to 25 minutes.
Serve with huevos rancheros, grilled meats and poultry.
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nutrition data
Nutritional data has not been calculated yet.
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