2cupsbroth(I typically use chicken broth, but use vegetable broth to keep this vegetarian)*
1Tbsp+ 1 tsp salt
Preheat boiler and set rack 4 inches below. Arrange plum tomatoes on a baking sheet, and roast for about 7 minutes, rotating halfway through. When lightly charred, remove to a bowl and let cool for about 10 minutes. Peel and discard the skins.
Set a cast iron skillet over medium heat. Add the chiles to the dry skillet and roast, rotating, for about 6 minutes. Remove and allow to cool (about 5 minutes). Discard the stems and seeds.
When they are cool enough to handle, place the tomatoes and chiles in a blender (or food processor) and pulse until smooth. You should end up with about 3 cups of puree.
Heat 1 Tbsp oil in a sauce pan over medium high heat and add the tomato-chile puree. Bring to a boil, and cook until reduced by half, 6-8 minutes. If it starts to sputter and splash, place a splatter guard or loosely tented foil over the pan.
Reduce the heat to medium and add the broth and seasonings. Cook for 15-20 minutes, stirring often, until the mixture clings to the back of a spoon. The finished Salsa Ranchera Sauce will keep in the fridge for up to one week. To extend the shelf life, freeze portions and store in freezer-safe containers or bags and use within 2-3 months.
*Check Your Ingredients: If you are using store-bought vegetable or chicken broth and wish to keep the recipe low FODMAP, check the ingredients to make sure the product you use does not contain any ingredients that are high in FODMAPs.