- 1/2 medium white onion
- 1 jalapeño chili
- 1 clove garlic
- 6 roma tomatoes
- 3 ancho chilis
- 1/4 c. oil
- 2 teaspoons salt
- 1 teaspoon ground pepper
Remove the stem and seeds from the ancho chilis and rehydrate in 4 cups of warm water. Remove the stem from the jalapeño chili. Quarter the tomatoes. Cut onion into 6 pieces. Put the onion, jalapeño, garlic, tomatoes, and rehydrated ancho chilis into a blender. Add about 1 to 1 1/2 cups of the soaking liquid from the ancho chilis. Blend until a thick sauce is achieved (not chunky, but not smooth). In a dutch oven, or other deep cooking dish, heat the oil until it shimmers. Using a lid as a shield, pour the contents from the blender into the pot. When splattering subsides, stir and bring to a boil. Turn heat down and simmer until the sauce is fairly thick and no longer tastes raw, about 15 minutes. Cool, and place in freezer containers or store in the refrigerator.
Makes approximately 4 cups of sauce.
You can add another jalapeño, or add a chipótle in adobo or a rehydrated chili seco to bump up the heat if you want it spicier, or to add more depth to the sauce.
