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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


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

Source: cooking.nytimes.com