Salsa Roja Mexicana - cooking recipe

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

Preparation

Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
Drain, but reserve 1/3 cup of the cooking liquid.
Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
Add garlic; blend until the garlic is finely dispersed throughout the liquid.
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.
Heat the olive oil in the bottom of a sauce pan.
Add the chopped onion and saute a couple of minutes.
Add the sauce from the blender.
Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
Taste, and add salt if necessary.