Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Salsa de Chile Colorado
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- #7215
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
24 chiles, mild dried red, like New Mexico or Anaheim
4 tablespoons oil
10 cloves garlic, minced
salt, to taste
6 tablespoons flour
directions
Wash chiles, stem and seed.
In a pot cover well with water and boil 10 minutes or until soft. Remove and drain reserving the liquid.
Place chiles in blender with reserved water, and puree until you achieve a pasty consistency.
Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste.
When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency.
added by
a1hotfood
nutrition data
Nutritional data has not been calculated yet.
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