I love to make this sauce in late summer when tomatoes and peppers are in abundance at local farmers markets. You can freeze it for a taste of summer in winter. Or make it with canned tomatoes in winter! It’s the sauce for chilaquiles and huevos rancheros, but also good on enchiladas, as shown. The sauce can also easily be doubled, just use a bigger pot. I like to make this sauce with veggie broth so that it’s all purpose – but feel free to sub chicken broth if there are no vegetarians to be fed at your table.
With a hat tip to Chile Pepper Madness for the inspiration!
1-2 tablespoons vegetable oil
1 1/2 cups chopped onion
1 bell pepper or 1-2 poblano peppers, chopped (about 1 cup)
3-4 cloves garlic, minced or put through a press
2 tablespoons ground ancho chile powder
1 tablespoon hot or mild chile powder (I like Penzey’s)
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
2 cups plum tomatoes, peeled and diced OR one 14-oz. can of diced tomatoes OR whole tomatoes
1 cup vegetable broth
(optional) 2 teaspoons to 1 tablespoon brown sugar (good with canned tomatoes)
ΒΌ cup chopped cilantro
Salt and freshly ground pepper to taste
(optional) juice of 1 lime (2-3 tablespoons)
- Pour the vegetable oil into a deep pot that’s at least 2 quarts, and heat over medium-high. Add the onion and chopped peppers and cook for about 5 minutes until starting to soften. Add the garlic, and cook a few more minutes until fragrant. Add the ground spices and oregano, and if the pan seems dry, add the last tablespoon of oil.
- Add the tomatoes and vegetable broth, and brown sugar if using. Bring to a boil, then turn the heat down and let the sauce simmer gently for about 20 minutes. It should thicken nicely. Puree the sauce with an immersion blender or in the food processor. When it’s smooth add the cilantro and lime juice if using.
- Use right away or cool and store in a container (preferably glass) in the fridge for up to week. Freeze for longer storage.
[Extra] recipe-a-month for May 2024