Ranchero Sauce

• 3 poblano chiles, oil-roasted, peeled, cored, and seeded (page 154)
• 2 1/2 pounds (about 20 small) Roma tomatoes, blackened (page 164)
• 3 serrano chiles, stemmed and blackened (page 154)
• 1 tablespoon vegetable oil or lard
• 1 medium white onion, finely chopped
• 4 large cloves garlic, finely chopped
• 1/2 bunch cilantro, tied with kitchen string
• 1 teaspoon kosher salt

1. Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.
2. Chop together the blackened tomatoes and serranos and set aside.
3. In a large, heavy skillet, heat the oil over low heat and saute the onion and garlic until soft but not brown, about 10 minutes (add up to 1/4 cup water, if necessary, to provide moisture and prevent browning).
4. Add the chopped tomatoes and serranos, two-thirds of the poblanos (reserve one-third of the strips to add at the end), the cilantro, and the salt to the pan.
5. Cover and cook over low heat until the flavors have married and the ingredients have lost their raw taste, 20 to 30 minutes.
6. Remove the cilantro and stir in the reserved poblano strips.
7. Serve immediately, or hold at room temperature for up to 2 hours.
8. It can be prepared up to 1 day ahead, refrigerated, and gently warmed before serving (dont overcook).

chiles, tomatoes, serrano chiles, vegetable oil, white onion, garlic, cilantro, kosher salt

Taken from www.epicurious.com/recipes/food/views/ranchero-sauce-393985 (may not work)