Homemade Ranchero Sauce
dried Guajillo peppers
soaked in hot water, seeded and diced
can pureed tomatoes
can fire roasted tomatoes or diced tomatoes and green chilies
dark chili powder
seasoned salt [more or less to taste]
ancho chili powder or smoked paprika
Before you begin, place the guajillo peppers in a shallow dish and cover with hot water. Sit for 15-20 minutes then seed and chop.
In a large skillet over medium high heat, saute the diced onion and peppers in a couple of drizzles of vegetable oil. Season lightly with seasoned salt and black pepper.
Saute for 2-3 minutes until softened and beginning to brown then add the minced garlic. Saute for 1 minute.
Add the remaining ingredients. Lower the temperature and continue to simmer, gently bubbling, uncovered for 40-45 minutes to reduce and thicken. Stir periodically.
After reducing add the juice of 1 lime. Ladle into a stand blender or use an immersion blender to blend until smooth.
Cool and freeze or serve over huevos rancheros, homemade enchiladas or as a taco sauce.