Salsa para Entomatadas

Ingredients

• 3 Tablespoons extra-virgin olive oil
• 1/4 medium white onion,roughly chopped
• 3 garlic cloves, peeled and smashed
• 2 1/2 teaspoons kosher salt
• 8 medium Roma tomatoes, cored and roughly chopped
• 3 serranos, slided
• 1 cup water
• 2 Knorr Caldo de Tomate con Sabor de Pollo bouillon powder

Directions

In a large saucepan, heat the oil over medium-high. Add the onion, garlic, serranos, and salt and cook, stirring occasionally, until the onion is translucent and beginning to brown, 4 to 5 minutes.

Add the tomatoes and cook, stirring occasionally, until the tomatoes are falling apart and most of their liquid has evaporated, about 5 minutes.

Transfer to a blender and add the broth and bouillon powder. Purée until smooth.

Return to the same saucepan and bring to a boil over high heat. Reduce to a simmer and cook, stirring occasionally, until the salsa has thickened to the consistency of heavy cream, about 15 minutes. Season to taste with salt.