2 new mexico chilies
1 cup boiling water

  • seed and chop new mexico chilies and cover in 1 cup boiling water
  • rest for 5 minutes then remove chilies, reserving liquid

1 Tbsp. olive oil
1/2 white onion, diced
1 jalapeno or 2 hatch chilies, seeded and diced
rehydrated new mexico chilies

  • heat oil until shimmering, then saute vegetables for 5 minutes

3 cloves garlic, minced
1 tsp. oregano
1/2 tsp. kosher salt
1/4 smoked paprika or chipotle powder

  • add to pan and saute until garlic is aromatic, about 1 minute

1 can diced tomatoes, or 5 roma tomatos diced
1/2 cup stock or reserved liquid from rehydrating chilies

  • add and bring to a simmer, reduce heat and simmer for 10 minutes, until thickened
  • puree to desired consistency

1 Tbsp. cilantro
juice from 1/2 lime
salt, to taste

  • add remaining ingredients, and adjust salt and lime juice to taste

source: https://keytomylime.com/ranchero-sauce-recipe