Author Notes
I love to make big batches of this sauce - it's quick and easy, and versatile - we use it on loads of things, huevos rancheros (obviously) but also as an enchilada sauce, over rice and beans and veggies, stirred in to queso, just as a dip, you name it! It's very forgiving, sometimes I use a combo of whole tomatoes and sauce, sometimes I throw in some roasted fresh peppers or tomatoes (if the garden has any) and the dry peppers vary according to what I have and how hot I want it (but I do always include something smoky). This version has a little kick and a big handful of fresh oregano because our oregano bed has gone bananas this spring ... - aargersi —aargersi
Test Kitchen Notes
This was really delicious! I was able to only find one Guajillo, so I adjusted the recipe accordingly for a smaller batch. It really was good and easy to assemble. I also gave my friend from El Salvador the leftovers and he loved it! His quote: "Very authentic taste and almost as good as my mother's!" - TiggyBee —The Editors
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Ingredients
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2 tablespoons
olive oil
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1
medium yellow onion - peeled and chopped
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4
large cloves garlic - chopped
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2
guajillo chilis - seeded and chopped
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5
smoked cherry peppers - seeded and chopped
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1
28 oz can San Marzano tomatoes
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1/2 cup
chicken stock
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1 teaspoon
cumin
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1
large loose handful fresh oregano leaves (or a couple TBS dried if you can't get fresh)
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salt and pepper to taste
Directions
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Saute the onion with a pinch of salt over medium heat until it starts to sweat, then add the garlic and chilis and saute a few more minutes until everything is a little soft.
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Add the tomatoes (with their juice), broth and cumin and simmer for 9-10 minutes until the chilis are very soft (also add the oregano if using dried).
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Turn off the heat and add the oregano (if using fresh). Use an immersion blender or transfer to a regular blender and mix the sauce - it is not going to be silky smooth but rather maintain a bit of texture. Taste and adjust salt and pepper. That's it! Done!
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