SALSA RANCHERA

Salsa Ranchera image

Provided by Julia Moskin

Categories easy, condiments, dips and spreads, side dish

Time 30m

Yield About 1 quart

Number Of Ingredients 7

Ingredients

1/2 ounce dried guajillo chilies, stemmed and seeded
6 ripe plum tomatoes
2 garlic cloves
3/4 cup finely chopped onion
1 teaspoon ground cumin
1 green poblano chili, roasted, stemmed, seeded and diced
Salt

Steps:

In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours. Drain off and reserve soaking water. Purée chilies in a blender, adding soaking water as needed to make a smooth paste. Strain to remove skin bits and set aside.
In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo purée. (Remainder can be refrigerated up to 1 week.) Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes. Purée in a blender, then pour into a skillet.
Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 217 milligrams, Sugar 3 grams