Ranchero Sauce

This is a great sauce for enchiladas, huevos rancheros, and tacos.

• Ready In: 20 mins
• Serves: 10

Ingredients

• 2  poblano peppers, blackened and peeled
• 1  jalapeno, blackened and peeled
• 1  teaspoon cumin, toasted
• 1  tablespoon extra virgin olive oil
• 1  onion, coarsely chopped
• 1  tablespoon  minced garlic
• 2  cups crushed tomatoes
• 1⁄2 cup water
• 1  tablespoon red wine vinegar
• 1  teaspoon salt
• 1⁄2 teaspoon ground pepper
• 1⁄3 cup cilantro leaf
• 1  lime, juice of
•  Tabasco sauce

Directions

1. Blacken the peppers under the broiler or top of a gas stove.
2. Place in a plastic baggie.
3. Toast the cumin in a saucepan until it begins to smoke.
4. Add the oil, onions and garlic.
5. Sauté for 2 minutes.
6. Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
7. Remove the skins from the peppers, seed, and coarsely chop them.
8. Add them to the saucepan.
9. Cook another 5 minutes or so until the sauce thickens slightly.
10. Pulse in a blender to desired consistency. Refrigerate for up to a month.
11. Serve hot or room temperature.