Classic Ranchero Sauce

• 1 small white onion, finely chopped
• 1 serrano pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 4 cloves of fresh garlic, chopped
• 1 tablespoon olive oil
• 2 dried guajillo peppers
• 1 28 ounce can crushed tomatoes
• 1 16 ounce can chopped fire roasted tomatoes
• 2 cups beef broth
• 1/4 cup fresh cilantro, chopped
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1/4 cup fresh lime juice

1. Place the dried guajillo peppers in a bowl and cover with boiling water to re-hydrate. After 20 minutes, carefully squeeze out the hot water before seeding and chopping chilies.
2. In a deep saucepan over medium heat, add the olive oil and let heat for 30 seconds. Saute the onion, serrano pepper, and jalapeno pepper for 2 minutes or until soft. Add the fresh garlic and continue to cook for one more minute.
3. Add all the remaining ingredients to the saucepan and lower the heat to the lowest setting. Simmer, uncovered, for 45 minute to 1 hour. Stir frequently, to avoid any sauce burning on the bottom.
4. After the sauce is done, transfer (carefully) to a blender or use an immersion blender to puree the sauce. To achieve the smooth texture intended for this sauce, run it through a mesh sieve in batches (use a metal spoon to help it along) until all is strained.
5. Store in a mason jar or otherwise tightly sealed container. Lasts for one week in the fridge.

white onion, serrano pepper, pepper, garlic, olive oil, guajillo peppers, tomatoes, fire roasted tomatoes, beef broth, fresh cilantro, cumin, paprika, chili powder, oregano, lime juice

Taken from food52.com/recipes/63454-classic-ranchero-sauce (may not work)