Salsa Ranchera

Directions

1. 1
   In a bowl, just cover dried chilies with boiling water and let steep until tender, at least 30 minutes or up to 3 hours.
2. 2
   Drain off and reserve soaking water.
3. 3
   Puree chilies in a blender, adding soaking water as needed to make a smooth paste.
4. 4
   Strain to remove skin bits and set aside.
5. 5
   In a pot, combine tomatoes, garlic, 1/2 cup onion, cumin and 2 tablespoons of guajillo puree.
6. 6
   (Remainder can be refrigerated up to 1 week.)
7. 7
   Add 1/2 cup water, bring to a simmer, and simmer until tomatoes collapse, about 10 minutes.
8. 8
   Puree in a blender, then pour into a skillet.
9. 9
   Bring to a simmer and stir in remaining 1/4 cup chopped onion, diced poblano chili and salt to taste.