Ranchero Sauce

• 2 poblano peppers, blackened and peeled
• 1 jalapeno, blackened and peeled
• 1 teaspoon cumin, toasted
• 1 tablespoon extra virgin olive oil
• 1 onion, coarsely chopped
• 1 tablespoon minced garlic
• 2 cups crushed tomatoes
• 1/2 cup water
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/3 cup cilantro leaf
• 1 lime, juice of
• Tabasco sauce

1. Blacken the peppers under the broiler or top of a gas stove.
2. Place in a plastic baggie.
3. Toast the cumin in a saucepan until it begins to smoke.
4. Add the oil, onions and garlic.
5. Saute for 2 minutes.
6. Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
7. Remove the skins from the peppers, seed, and coarsely chop them.
8. Add them to the saucepan.
9. Cook another 5 minutes or so until the sauce thickens slightly.
10. Pulse in a blender to desired consistency. Refrigerate for up to a month.
11. Serve hot or room temperature.

peppers, cumin, extra virgin olive oil, onion, garlic, tomatoes, water, red wine vinegar, salt, ground pepper, cilantro leaf, lime, tabasco sauce

Taken from www.food.com/recipe/ranchero-sauce-116941 (may not work)