Ranchero Sauce

Makes about 4 cups

1    teaspoon vegetable oil
1    small onion, finely chopped
1    jalapeño, seeds removed and finely chopped
3    garlic cloves, finely chopped
1    teaspoon kosher salt
1    teaspoon chili powder (we prefer ancho chili powder)
¼   teaspoon ground cumin
2    cans (14.5 ounces each) diced tomatoes if fire-roasted diced tomatoes are available,        substitute for maximum flavor!

Nutritional information per serving (based on ¼ cup serving):
Calories 23 (12% from fat) • carb. 1g • pro. 1g • fat 2g • sat. fat 0g chol. 0mg • sod. 75mg • calc. 10mg • fiber 0g

1. Put the oil into a saucepan over medium heat. Once the oil is hot and
shimmers across the pan add the chopped onion, jalapeño, garlic
and spices and stir together to lightly sauté, about 5 to 7 minutes.
2. Add the diced tomatoes and bring the mixture to a boil. Once boiling,
reduce the heat to maintain a steady simmer for at least 30 minutes;
flavors continue to develop the longer the sauce simmers.
3. Blend sauce together with either a hand blender or regular blender
before serving.