Salsa Casera

Ingredients

• 2 dried guajillo chiles
• 1 1/2 pound plum tomatoes, roughly chopped
• 3/4 cup chopped red bell pepper
• 1/2 cup sliced white onion
• 1/3 cup water
• 2 large garlic cloves, roughly chopped
• 1/2 teaspoon dried Mexican oregano, crushed
• 1/3 cup vegetable oil
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon black pepper

Steps

1. Cook guajillo chiles in a medium skillet over medium-high, turning occasionally, until just soft, about 1 minute. Using scissors, cut a slit along one side of each chile, and open it like a book. Remove and discard stem, seeds, and veins. Use scissors to cut chiles into small pieces.
2. Place chiles, tomatoes, bell pepper, onion, 1/3 cup water, garlic, and oregano in a blender. Process until smooth, about 45 seconds. Pour mixture through a medium-size wire-mesh strainer into a large bowl; discard solids.
3. Heat oil in a large skillet over medium-high until hot. When oil is hot, add the strained tomato sauce. (Sauce will splatter.) Using a wooden spoon with a long handle, stir sauce. Simmer, stirring often, until sauce thickens slightly and reduces to 2 cups, 8 to 10 minutes. Remove from heat, and stir in salt and pepper.