It’s barbeque season, whether the weather thinks so or not, and I am determined to do some fun things on the grill this summer. I made the Chile Colorado ahead of time and we served it with grilled steak, minted summer squash and fresh radishes. It was a nice variation on a classic summer barbeque.
After reading a bunch of recipes, I settled on this hybrid below. I am a huge fan of spicy, and this was not spicy at all. So if you’re looking for a Chile Colorado with a kick, I’d add a few spicier chiles to the mix.
12 dried chilhuacle negros 2 T canola oil
3 T finely diced white onion
3 garlic cloves, minced
4 T fresh oregano, minced
1 t ground cumin
½ t sugar
½ t salt
1 t white vinegar
- Toast the chiles in a hot frying pan for about 2 minutes, turning regularly. Remove the stems and seeds.
- Cover the chiles with boiling water and let sit for 20 minutes.
- Drain the water and set aside.
- Blend the chiles with 1 cup of the reserved water until completely pureed.
- Strain the chile mixture through a fine sieve and discard the solids.
- Heat the oil in a frying pan to medium. Add the onion and sauté for 3 min. Add the garlic and sauté until the onion is translucent, about 8 minutes.
- Stir in the cumin, oregano and chile mixture.
- Simmer for about 20 minutes. Adding reserved liquid as needed.
- Mix in the sugar, salt and vinegar.