Ranchero Sauce

1. 1

   On a gas range or under a broiler, roast the green, red and poblano peppers until well charred.

2. 2

   Let cool.

3. 3

   Stem and seed the charred peppers.

4. 4

   Coarsely chop and set aside.

5. 5

   In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.

6. 6

   In a large saucepan, warm the oil over medium heat.

7. 7

   Add the onions and cook, covered, 3 to 5 minutes.

8. 8

   Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic.

9. 9

   Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.

10. 10

    Add the tomatoes, green chiles and sugar.

11. 11

    Stir and continue to cook until the sauce starts to simmer.

12. 12

    Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes.

13. 13

    Taste and add additional salt and pepper as needed.

* Per serving · 4 servings · Values may vary.