Slow-Cooked Red Enchilada Sauce

1. Preheat oven to 425 F.
2. Place the whole tomatoes, poblano peppers and jalapeno pepper on a rimmed sheet pan. Drizzle 1 ½ tablespoon of olive oil over the tomatoes and peppers and rub it over them in their entirety. Roast them in the oven for about 25 minutes, turning halfway through. The skin of the tomatoes will split; the skin of the peppers will blister and darken.
3. While the tomatoes and peppers are in the oven. In a 5 quart saucepan, or a Dutch oven over medium to medium-high heat sweat the onions and garlic in 1 tablespoon of olive oil, with a pinch of salt. When the onions are translucent add the cumin, chili powder, and tomato paste. Allow this to cook while stirring for about 3 minutes. Remove from the heat.
4. When the tomatoes and the peppers are done roasting set the tomatoes to the side. Remove the peppers to a bowl and cover the bowl with plastic wrap. Allow the peppers to sit for about 10 minutes, and then remove them from the bowl and peel off the skin. Remove the seeds from the peppers and give the peppers a rough chop. Discard the seeds and skins.
5. In the jar of a blender add half of the roasted tomatoes, the cooked onions, and 1 cup of stock. Put the lid on the blender, but remove the center piece of the lid and hold a towel over the top (always do this with hot ingredients). Blend until smooth and then add that mixture back into the saucepan that you cooked the onions in.
6. Add the remaining tomatoes, the roasted peppers, oregano, and 1 cup of stock to the blender. Blend that until smooth then add that into the pan with the first batch.
7. Return the pan to the stove and add the remaining ½ cup of stock, cocoa powder, molasses, soy sauce and salt and pepper (don’t add too much salt as the sauce will reduce). Bring the sauce up to a low simmer. Simmer the sauce, uncovered for about 1 ½ hours stirring occasionally.
8. When the sauce is done; place a strainer over a bowl, and pour the sauce through the strainer, using a spoon to press the sauce through. Discard the solids that remain in the strainer. Divide the sauce between two airtight containers. There will be about 2 cups for each container. Refrigerate for a week or freeze for up to 2 months.

*Note: If you have an abundance of tomatoes and you happen to be one who a cans go ahead and make a big batch and can the sauce (according to safe canning practices) for your pantry or to give as gifts. Your friends will love you!