Ranchero Sauce

Ingredients

• 1 tablespoon olive oil
• 2 shallots, peeled and chopped
• 2 cloves garlic, minced
• 15 ounces tomato sauce (1 can)
• 12 ounces roasted piquillo peppers or roasted red peppers (1 jar)
• 4.5 ounces chopped green chiles (1 can)
• 1 cup chicken stock
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 1/4 teaspoon liquid smoke
• 1/2 cup heavy cream

Instructions

• Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
• Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
• Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.