Salsa Roja (Red Sauce)

Step 1

In a medium saucepan, combine the tomatoes, jalapeño and garlic in a medium saucepan. Add enough water to cover and set over medium-high heat and bring to a boil. Reduce the heat to medium and cook for until the tomatoes are tender enough to pierce easily with a knife, 10 to 15 minutes.

Step 2

Use a slotted spoon or skimmer to remove the solids from the saucepan so you can drain off the cooking water; you can also do this by placing a pot lid on top, leaving it just enough ajar so the water can be drained into the sink. Return the tomatoes, jalapeño and garlic (slip off the skin from the cloves at this point) to the saucepan and add the onion, salt and black pepper.

Step 3

Use an immersion (stick) blender or a regular blender to puree until completely smooth. If using an immersion blender, transfer the salsa to a large bowl. Rinse and wipe out the pan.

Step 4

Set the same saucepan over medium heat, add the oil and heat until shimmering. Carefully pour in the pureed tomato mixture (it will sizzle), cover partially and cook, stirring occasionally, 5 to 6 minutes, then pour in the broth and cook until slightly thickened, 6 to 8 minutes.

Step 5

Squeeze in a lime half. Taste, and season with more salt and/or lime juice, as needed.

Step 6

The salsa is ready to use, or you can transfer it to a lidded container, cover and refrigerate until needed.