Ranchero Sauce - The Ultimate!

Ranchero Sauce is the ultimate. It makes everything a lot more delicious (though my favorite is on top of quinoa, refried beans and egg). It is fabulous to have in your fridge at all times!

Recipe

• De-seed a 1/2 pound of dry chilis (today I used a mixture of Ancho, Pasilla and New Mexico). Simmer for a few minutes in a pot of water and then let soak overnight.
• In plenty of olive oil, sautee 2.5lbs of onions for 10 minutes, add 7 large cloves of garlic and simmer for another minute. 
• Drain chilis (retain water) making sure that you don't add back in any seeds (any that you missed in the de-seeding should have sunk to the bottom of the pot). In a food processor or blender, blend the chilis, onion/garlic and a little more oil. 
• Flavor to taste with salt (3 tsp), cumin (3 tsp), a little cinnamon (1/2 tsp), oregano (1-2 tsp) and then this time I added a few others (a little smoked paprika and a little aleppo pepper)

It tastes better the next day, but it's still pretty awesome day of.