Ranchera Sauce With Red Jalapeño Chiles
6 pounds whole, ripe tomatoes
2 small white onions, peeled and finely chopped
3 red jalapeños, boiled, stem removed
5 large cloves garlic, peeled
1 2-inch long stick cinnamon
1/4 cup canola oil
2 teaspoons salt
1 teaspoon sugar (optional)
Put tomatoes core side down on sheet pan and broil 8 inches from heat source until tomatoes are soft and skins are blackened and shriveled.
Once cooled, peel and core the tomatoes. Blend the tomatoes, onion, jalapeños and garlic until smooth. Tie cinnamon stick in a square of cheesecloth.
Heat canola oil in medium saucepan over medium heat. Add the tomato purée and bring to a boil. Stir in salt, sugar, if using and cinnamon bundle. Adjust the heat so the sauce is simmering. Cook until slightly thickened, about 1 hour. If sauce thickens too much before that time, lower the heat and add water, a half-cup at a time, to prevent sauce from thickening too much.
Makes 2 quarts.
From Roberto Santibañez