Recipes from Mexico :: Mexican Salsas and Condiments
2 Tbsp. olive oil
2 Tbsp. jalapeño chiles, seeded/minced
1/2 c. onion, chopped
2 c. tomatoes, chopped
2 tsp. vinegar
1/4 tsp. ground black pepper
Light beef broth or water
Heat olive oil, then add chiles and onion; cook until they begin to soften, but do not allow them to brown. Add remaining ingredients except for water or broth and cook, stirring frequently, for 1/2 hour over very low heat.
Add just enough broth or water to make the sauce a little soupy and continue cooking an additional 10 mins. The sauce should be thick enough to coat a spoon without immediately running off, so add more liquid or cook a while longer, as necessary.
Yields enough to serve 4 with chips or with a meal.
NOTE: Use this with Ranch Eggs, also.
