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. —Abigail Olivas
What You'll Need
small white onion, finely chopped
serrano pepper, seeded and chopped
jalapeño pepper, seeded and chopped
cloves of fresh garlic, chopped
dried guajillo peppers
28 ounce can crushed tomatoes
16 ounce can chopped fire roasted tomatoes
fresh cilantro, chopped
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.