Colorado chile red salsa (Salsa roja de chile colorado) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 130) by Pati Jinich

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sometimes on October 21, 2025

    Made as written but using the suggested sub of guajillo chiles. Made this mostly because I hadn’t done a boiled salsa in quite a while. No complaints, enjoyed for enchiladas in particular, would like to try as a soup base as mentioned in the book. Would add some arbols if I was going to use this as more of a condiment.

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