Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat.
2 Tbsp. olive oil
2 Tbsp. jalapeño chiles, stemmed, seeded and minced
1/2 cup onion, chopped
2 cups tomatoes, chopped
2 tsp. vinegar
1/4 tsp. ground black pepper
light beef broth or water
Heat the olive oil in a skillet and add the chiles and onion. Cook until they begin to soften, but do not allow them to brown. Add the remaining ingredients, except for water or broth, and cook, stirring frequently, for about 1/2 hour over very low heat.
Add just enough of the broth or water to make the sauce a little soupy and continue cooking an additional 10 minutes or so. The sauce should become thick enough to coat the back of a spoon without immediately running off, so add more liquid or cook a while longer, as necessary.
Yields 4 servings.
Serve the sauce with tortilla chips or right on the table to go along with your meal.