- 2 tablespoons olive oil
- 2 tablespoons jalapeno chiles, seeded/minced
- 1/2 cup onion, chopped
- 2 cups tomatoes, chopped
- 2 teaspoons vinegar
- 1/4 teaspoon ground black pepper
- Light beef broth
Heat olive oil, then add chiles and onion. Cook until they begin to soften, but do not allow them to brown. Add remaining ingredients except for water or broth and cook, stirring frequently, for 1/2 hour over very low heat.
Add just enough broth or water to make the sauce a little soupy and continue cooking an additional 10 minutes. The sauce should be thick enough to coat a spoon without immediately running off, so add more liquid or cook a while longer, as necessary.
Yields enough to serve 4 with chips or with a meal.
NOTE: Use this with Ranch Eggs, also.