Put your tomatoes and jalapeño on a edged cookie sheet and broil them for 6 minutes. Flip them all with tongs and broil them again for 6 minutes. Make sure you put the sheet on a top oven rack.
Let them cool! Really! And then pull the skin off the tomatoes, not the jalapeños. Toss the skin away. Notice I have these on a bendable cutting sheet. That's to save the juices in the next step.
Naked! But notice all the juices we want to keep.
Roughly cut them. Even more juice to save!
Do a rough cut of the jalapeño too.
Put all the tomatoes and juices, plus the jalapeño into a food processor or blender.
Give it a quick pulse or two. Chunky is ok
Another angle of the same thing.
Small white onion. No really, it is.
Cut it in half and then thinly slice it. Make the slices even so they cook evenly.
Heat up a pan with a little olive oil on medium. Make sure it's hot before you put the onion in. You'll cook them a total of about 10 minutes.
Let's cook. Stir them just enough to break them up a bit.
You want them brown.
Now turn the heat up to medium high.
When the pan is really hot pour in the tomato jalapeño mix. It should sizzle. Stir to get the onions mixed in.
Let that cook for about 5 minutes. It should get darker.
It's really darker and a lot of the moisture is gone.
That's when you pour in the chicken broth.
Bring it to a boil then reduce the heat to medium low. You want it to still bubble a little bit. Let it bubble for 15 minutes or so. You're done!
- 1.0lb Tomatoes
- 1.0gal Small onion
- 1.0 Jalapeno can be 2 for more spice
- 1/2c Chicken broth
- Salt to taste
San Francisco, California