Ranchero sauce

Ingredients:

• 2 cans (800 g each) of chopped canned tomatoes in their own juice
• 2 cans (170g each) chopped canned green chilies
• 1 green bell pepper
• 1 red bell pepper
• 1 poblano chili pepper
• 1 dried guajillo chile
• 1 dried pasilla chili
• 3 tbsp olive or vegetable oil
• 3 medium onions, coarsely chopped
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 teaspoon dried oregano
• 1/2 tsp dried thyme
• 1 teaspoon ground black pepper
• 1 tbsp. salt
• 6 - 8 cloves garlic, crushed
• 1 tbsp. sugar

Preparation:

1. Grill or roast green, red, and poblano peppers until charred. Let cool. Remove seeds and skins from the peppers. Coarsely chop the flesh and set aside.
2. Grind all types of chili in a spice grinder or mortar and set aside.
3. Heat oil in a large saucepan over medium heat. Add the onion and cook for 3 to 5 minutes. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt, and garlic. Stir and cook until the spices are fragrant and fully coated with oil, 3 to 5 minutes.
4. Add the tomatoes, green chilies, and sugar. Stir and continue cooking until the sauce begins to simmer. Reduce the heat to medium-low and continue cooking until the vegetables are softened, 30 to 40 minutes.
   
   Taste the ranchero sauce and add more salt and pepper as needed.
   Exit: 12 tbsp.