Poblano Rajas Sauce
This is my favorite sauce to use for Huevos Rancheros
Ingredients
- 2 lbs roma tomatoes (about 8)
- 1 garlic clove
- 2 bay leaves
- 3 tbsp avocado oil (or vegetable or canola)
- 1 cup white onion, thinly sliced
- ¾ lb poblano chiles (about 3), charred, sweated, skinned & stemmed, cut into 2” strips
- 1 tsp kosher sea salt (more or less to taste)
- A few grounds of fresh pepper (more or less to taste)
- ¼ tsp ground cumin
- ¼ tsp ground cayenne (optional)
- ¼ tsp Mexican oregano
- ¼ tsp dried marjoram
Instructions
- Place the rinsed tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over med-high heat, then reduce heat to simmer for about 10-12 minutes.
- Drain tomato mixture, removing bay leaves.
- Add tomatoes and garlic to blender or food processer and puree until smooth
- Heat 10-12” skillet over medium heat and add oil.
- Once oil is hot, add onion and cook until soft/translucent about 4 to 5 minutes, stirring occasionally.
- Add poblano strips and cook another 1 to 2 minutes.
- Pour in tomato sauce , salt & pepper, cayenne, Mexican oregano and marjoram, stirring to combine.
- Simmer for 10-12 minutes, until thickened.
- Sauce can be made ahead and stored in fridge up to 4 days or store in freezer for 3 months or so.