This mellow salsa is made with ancho chiles, which are dried poblano chiles. The chiles are prepared and cooked with tomatoes and tart tomatillos. This is a good all-around salsa that will enhance the flavor of almost any dish. A rich tomato flavor is important in this salsa, so when tomatoes are out of season, Jesús will often substitute good-quality canned tomatoes.
Note: Be sure to use Mexican oregano, which has a milder taste than Mediterranean varieties.
1In a 10-inch sauté pan, heat the oil over medium heat. Add the onion, garlic, and dried chiles, and cook, stirring often, for about 5 minutes, or until the onions are soft and you can smell the chiles.
2Add the tomatoes and tomatillos, reduce the heat slightly, and cook for another 10 minutes, stirring often.
3Add the water or stock, 1 teaspoon of salt, and pepper. Bring to a simmer over high heat, then reduce the heat to medium-low and cook for 20 minutes.
4Stir in the oregano, cool for a few minutes, puree the sauce in a blender until smooth, then stir in the cilantro.
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