Salsa Roja Mexicana

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 6 large tomatoes, red and ripe
• 2 -4 serrano peppers, depending on how spicy you like it
• 3 garlic cloves, peeled and chopped
• 3 tablespoons chicken bouillon
• 1/3 cup water (preferably the cooking liquid)
• 1/4 onion, roughly chopped
• 2 tablespoons olive oil

Recipe

• 1 place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
• 2 simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
• 3 drain, but reserve 1/3 cup of the cooking liquid.
• 4 mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
• 5 add garlic; blend until the garlic is finely dispersed throughout the liquid.
• 6 add the tomatoes and peppers to the blender jar, and blend for a few seconds. do not over blend. it should have a rough texture.
• 7 heat the olive oil in the bottom of a sauce pan.
• 8 add the chopped onion and saute a couple of minutes.
• 9 add the sauce from the blender.
• 10 cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
• 11 taste, and add salt if necessary.