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Chile Colorado Sauce, El Azteco Style (aka “CC Sauce”
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| 1 28-oz can | tomato sauce, (unflavored) |
| 1 medium | onion, diced small |
| 1 | mild dried chile, such as Anaheim |
| 2 cloves | garlic, minced |
| 1 tbs | cumin |
| 1 tsp | sugar |
| salt to taste |
Notes: At El Azteco, the cook in the back kitchen made the CC sauce, so I don’t know what’s *actually* in it, I’m just going by taste. It’s a fairly thin tomato-based sauce and the predominant flavor is cumin. They probably use onion powder and garlic powder, but for my homemade version I decided to use the real thing. Please use salt and sugar to taste, as different tomato purées will have different flavor profiles. You don’t want it to be sweet, you just want to add enough sugar to take any bitter edge off.
Directions: Pour boiling water over the chile and cover; let sit until fully softened. Sauté the onion in some vegetable oil until translucent, adding the garlic about halfway through. Roughly chop the chile and add to the sauce, reserving the soaking liquid. Add the cumin and a little salt and cook for a moment to release the cumin’s flavor. Add the tomato sauce and thin with the reserved chile water to reach your desired consistency. Taste for sugar and salt. Transfer to a blender or food processor and purée until smooth.
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