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Author Notes: From eggs (huevos rancheros, of course) to enchiladas, this sauce is a nod to the classic red sauce. It's complex from the three different hot peppers used, bright from fresh lime, and smooth following a drip through fine mesh. It's an hour well spent and makes enough to make an impression on more than one dish during its lifespan. —One Happy Place
Makes 1 quart
- 1 small white onion, finely chopped
- 1 serrano pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 4 cloves of fresh garlic, chopped
- 1 tablespoon olive oil
- 2 dried guajillo peppers
- 1 28 ounce can crushed tomatoes
- 1 16 ounce can chopped fire roasted tomatoes
- 2 cups beef broth
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/4 cup fresh lime juice
- Place the dried guajillo peppers in a bowl and cover with boiling water to re-hydrate. After 20 minutes, carefully squeeze out the hot water before seeding and chopping chilies.
- In a deep saucepan over medium heat, add the olive oil and let heat for 30 seconds. Saute the onion, serrano pepper, and jalapeño pepper for 2 minutes or until soft. Add the fresh garlic and continue to cook for one more minute.
- Add all the remaining ingredients to the saucepan and lower the heat to the lowest setting. Simmer, uncovered, for 45 minute to 1 hour. Stir frequently, to avoid any sauce burning on the bottom.
- After the sauce is done, transfer (carefully) to a blender or use an immersion blender to puree the sauce. To achieve the smooth texture intended for this sauce, run it through a mesh sieve in batches (use a metal spoon to help it along) until all is strained.
- Store in a mason jar or otherwise tightly sealed container. Lasts for one week in the fridge.
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