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Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.
Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon.
Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced.
Allow to cool. Store in the fridge for up to 5 days.