Chile Colorado
Yield
3 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | each |
red chili pods
stems, and seeds removed |
* |
| ¼ | teaspoon |
cilantro
|
|
| ¼ | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
oregano
dried |
|
| 4 | cloves |
garlic
|
|
| ¼ | cup |
onions
coarsely chopped |
|
| 1 | teaspoon |
salt
|
|
| 3 | cups |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | each |
red chili pods
stems, and seeds removed |
* |
| 1.3 | ml |
cilantro
|
|
| 1.3 | ml |
cumin seeds
|
|
| 5 | ml |
oregano
dried |
|
| 4 | cloves |
garlic
|
|
| 59 | ml |
onions
coarsely chopped |
|
| 5 | ml |
salt
|
|
| 7.1E+2 | ml |
water
warm |
|
Directions
Coarsely grind the cilantro and cumin seeds in a spice grinder, and then put into the bowl of the food processor.
Break the chili pods into small pieces, and coarsely grind in the spice grinder, and then add to food processor bowl.
Add the garlic and onion to the food processor, and process until the onions are chopped.
Add the remaining ingredients and process until pureed.
Place the mixture in a 2-quart casserole dish.
Cover and microwave on 70% (medium high) for twenty minutes, stirring after 10 minutes.
(I assume you could make it on top of the stove, too. ) Makes 3½ cups.
