- 4-5 Roma Tomatoes
- 2 Chile Peppers
- 3 Garlic Cloves, coarsely chopped
- 2 Tablespoons Chicken Bouillon Powder
- 1/2 Cup White Onion, coarsely chopped
- 2 Tablespoons Olive Oil
- Salt, to taste
Cover the tomatoes andpeppers with water in a small saucepan.
Set over high heat and bring to a boil. Reduce heat to low and simmer until softened, about 5 minutes.
Remove from heat and transfer the tomatoes andto a bowl. Remove the stems from the . Drain the water, but be sure to reserve 1/3 cup. To this, add the bouillon and dissolve completely.
In a small saucepan set over medium heat, sauté the onion in the olive oil until translucent.
In a blender, pulse thebroth, tomatoes, peppers, and garlic together until mixed well.
Add the tomato mixture to the sautéed onion in the saucepan. Continue to simmer over medium-low heat another 5-10 minutes to reduce the sauce. Add salt to taste.
Thisis great accompanying many appetizers and entrées. You’ll also find that it’s essential in our Mexican Lasagna.
posted by Lindsay