Ranchero Sauce

• 2 tablespoons olive oil
• 1 medium yellow onion - peeled and chopped
• 4 large cloves garlic - chopped
• 2 guajillo chilis - seeded and chopped
• 5 smoked cherry peppers - seeded and chopped
• 1 28 oz can San Marzano tomatoes
• 1/2 cup chicken stock
• 1 teaspoon cumin
• 1 large loose handful fresh oregano leaves (or a couple TBS dried if you can't get fresh)
• salt and pepper to taste

1. Saute the onion with a pinch of salt over medium heat until it starts to sweat, then add the garlic and chilis and saute a few more minutes until everything is a little soft.
2. Add the tomatoes (with their juice), broth and cumin and simmer for 9-10 minutes until the chilis are very soft (also add the oregano if using dried).
3. Turn off the heat and add the oregano (if using fresh). Use an immersion blender or transfer to a regular blender and mix the sauce - it is not going to be silky smooth but rather maintain a bit of texture. Taste and adjust salt and pepper. That's it! Done!

olive oil, onion, garlic, guajillo chilis, peppers, tomatoes, chicken stock, cumin, loose handful, salt

Taken from food52.com/recipes/4086-ranchero-sauce (may not work)