Ranchero Sauce

• 1 green bell pepper
• 1 red bell pepper
• 1 poblano pepper
• 1 dried guajillo chile
• 1 dried pasilla chile
• 3 tablespoons olive oil or vegetable oil
• 3 medium Spanish onions, coarsely chopped
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 tablespoon kosher salt
• 6 to 8 garlic cloves, sliced
• Two 28-ounce cans chopped tomatoes
• Two 6-ounce cans chopped green chiles
• 1 tablespoon sugar

1. On a gas range or under a broiler, roast the green, red and poblano peppers until well charred.
2. Let cool.
3. Stem and seed the charred peppers.
4. Coarsely chop and set aside.
5. In a spice grinder or with a mortar and pestle, finely grind the whole guajillo and pasilla chiles and set aside.
6. In a large saucepan, warm the oil over medium heat.
7. Add the onions and cook, covered, 3 to 5 minutes.
8. Add the guajillo and pasilla chiles, cumin, chili powder, oregano, thyme, black pepper, salt and garlic.
9. Stir and cook until the spices become fragrant and are fully coated in oil, 3 to 5 minutes.
10. Add the tomatoes, green chiles and sugar.
11. Stir and continue to cook until the sauce starts to simmer.
12. Reduce the heat to medium-low and continue to cook until the vegetables soften and the flavors come together, 30 to 40 minutes.
13. Taste and add additional salt and pepper as needed.

green bell pepper, red bell pepper, pepper, guajillo chile, chile, olive oil, spanish onions, ground cumin, chili powder, oregano, thyme, ground black pepper, kosher salt, garlic, tomatoes, green chiles, sugar

Taken from www.foodnetwork.com/recipes/ranchero-sauce.html (may not work)