Salsa Roja Mexicana

1. 1

   Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.

2. 2

   Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.

3. 3

   Drain, but reserve 1/3 cup of the cooking liquid.

4. 4

   Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.

5. 5

   Add garlic; blend until the garlic is finely dispersed throughout the liquid.

6. 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. 7

   Heat the olive oil in the bottom of a sauce pan.

8. 8

   Add the chopped onion and saute a couple of minutes.

9. 9

   Add the sauce from the blender.

10. 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. 11

    Taste, and add salt if necessary.

* Per serving · 4 servings · Values may vary.