Salsa Ranchera

1. 1

   In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours.

2. 2

   Drain off and reserve soaking water.

3. 3

   Puree chilies in a blender, adding soaking water as needed to make a smooth paste.

4. 4

   Strain to remove skin bits and set aside.

5. 5

   In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo puree.

6. 6

   (Remainder can be refrigerated up to 1 week.)

7. 7

   Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes.

8. 8

   Puree in a blender, then pour into a skillet.

9. 9

   Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

* Per serving · 4 servings · Values may vary.

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