Salsa Ranchera

• 1/2 ounce dried guajillo chilies, stemmed and seeded
• 6 ripe plum tomatoes
• 2 garlic cloves
• 3/4 cup finely chopped onion
• 1 teaspoon ground cumin
• 1 green poblano chili, roasted, stemmed, seeded and diced
• Salt

1. In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours.
2. Drain off and reserve soaking water.
3. Puree chilies in a blender, adding soaking water as needed to make a smooth paste.
4. Strain to remove skin bits and set aside.
5. In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo puree.
6. (Remainder can be refrigerated up to 1 week.)
7. Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes.
8. Puree in a blender, then pour into a skillet.
9. Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.

guajillo chilies, tomatoes, garlic, onion, ground cumin, green poblano chili, salt

Taken from cooking.nytimes.com/recipes/1013083 (may not work)