•3 Roma tomatoes
•2 tbs of vegetable oil
•1/4 of white onion
•1/2 a can of green Chile fire roasted and peeled
•2 garlic cloves
•1/2 cup of water or chicken broth
•Salt and pepper to taste
Place the tomatoes under the broiler anywhere from 6 to 10 minutes, until completely mushy.
Remove from heat and set aside to cool. Once cool enough chop and keep with juices and seeds. It should be about 1 cup.
In a large skillet or saucepan, heat the oil over medium heat. Once hot, add the onion, and cook stirring often until softened. Add the garlic and cook for less than a minute until fragrant.
Add the chile, jalapeños, and cook for a minute. Raise the heat to high. Add the tomatoes, and cook for about 6 to 8 minutes.
Pour in the water or chicken broth and salt, stir, and cook for another 8 to 10 minutes. if needed add more water or broth.
The salsa should be thick. If you want you can also use a whole jalapeño with seeds if you want it more spicy.
Enjoy with your huevos rancheros!