Recipe information
Yield
Makes about 1½ cups
Ingredients
5 medium ripe tomatoes, quartered
½ medium white onion, coarsely chopped
2 serrano chiles, coarsely chopped
1 garlic clove
5 teaspoons chicken bouillon powder or 2 Tbsp. plus 1/2 tsp. Diamond Crystal or 4 tsp. Morton kosher salt
2 tablespoons extra-virgin olive oil
Preparation
Step 1
Purée tomatoes, onion, chiles, garlic, and bouillon powder, if using, in a blender until smooth.
Step 2
Heat oil in a large skillet over medium. Carefully pour tomato mixture into pan; it will spit and bubble, so stand back! Cook salsa, stirring occasionally, until thick and darker in color, 20–30 minutes. Let cool.
Do ahead: Salsa can be made 2 days ahead. Transfer to an airtight container and chill.\
