Step 1

In a large sauté pan or skillet, heat the oil over medium to high heat until shimmering.

Step 2

Fry the chiles de árbol for 1 to 2 minutes, turning constantly. Remove them from the oil and set aside.

Step 3

Add the onion to the skillet and fry for 3 minutes, sporadically turning. Add the garlic cloves and fry for 2 minutes on both sides until browned.

Step 4

Add the tomatoes and sauté for 3 to 4 minutes, until soft. Season with the chicken bouillon and salt and stir. Simmer for another 2 minutes until the vegetables are soft.

Step 5

Transfer the cooked vegetables, including the oil used for sautéing, to a blender, and blend for 2 to 3 minutes until the sauce emulsifies and changes to a reddish-orange color. It should be a smooth consistency.

Step 6

Pour the sauce into a bowl, stir in the chopped red onion, and top with fresh cilantro before serving.

Step 7

Store in a mason jar in the refrigerator for up to 5 days.