So easy to make it takes just two steps. The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.
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
DIRECTIONS
- Purée tomatoes, onion, chiles, garlic, and bouillon powder, if using, in a blender until smooth.
- 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.
