By Chef Del Sroufe

There are many versions of this sauce, some more time consuming than others. I prefer simpler recipes that come together easily without sacrificing flavor. This is one of those recipes. It has a long list of ingredients but doesn’t take all day to cook.

Serves 4 

Ingredients

1 medium white or yellow onion diced

3 garlic cloves minced

1 pound plum tomatoes chopped

1 jalapeno, seeded and diced

1 tbsp ancho chile powder

1 tsp chipotle chili powder

1 tsp cumin

½ tsp dried Mexican oregano

½ cup low sodium vegetable broth or water

½ bunch chopped cilantro

Juice of 1 lime

Directions

1. Heat a medium skillet over medium-high heat. Add the onions and cook until lightly browned, about 7 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
2. Add the garlic,  jalapeno pepper, Ancho chile powder, chipotle chile powder, cumin, and oregano. Cook for 2 minutes to toast the spices.
3. Add the tomatoes and vegetable broth, and cook for 15 minutes.
4. Remove from heat and stir in cilantro and lime juice.
5. Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses for a slightly chunky sauce, or you can puree it until it’s completely smooth