Ranchero Sauce

1. 1

   Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.

2. 2

   Chop together the blackened tomatoes and serranos and set aside.

3. 3

   In a large, heavy skillet, heat the oil over low heat and saute the onion and garlic until soft but not brown, about 10 minutes (add up to 1/4 cup water, if necessary, to provide moisture and prevent browning).

4. 4

   Add the chopped tomatoes and serranos, two-thirds of the poblanos (reserve one-third of the strips to add at the end), the cilantro, and the salt to the pan.

5. 5

   Cover and cook over low heat until the flavors have married and the ingredients have lost their raw taste, 20 to 30 minutes.

6. 6

   Remove the cilantro and stir in the reserved poblano strips.

7. 7

   Serve immediately, or hold at room temperature for up to 2 hours.

8. 8

   It can be prepared up to 1 day ahead, refrigerated, and gently warmed before serving (dont overcook).

* Per serving · 4 servings · Values may vary.

No additional tips available.