Caldo De Jitomate
from The Rancho La Puerta Cookbook

This sauce should be the consistency of tomato juice with chunks of tomato and onion in it. Serve as a sauce with Chili Rellenos.

4 tablespoons of Better Than Bouillon, chicken
10 cloves of roasted garlic [seems like an awful lot]
4 green onions, minced
4 cups of water
4 celery stalks, very thinly chopped
10 Roma Tomatoes, coarsely chopped and unpeeled (or 5 regular tomatoes)
½ of a finely chopped white onion (or use a yellow onion if you don't have white)
Pinch of fresh coarse ground back pepper - to taste
Pinch of chili powder (you can use the same amount of paprika instead for color)
2 bay leaves
½ teaspoon of Mexican oregano
2 tablespoons of bacon grease (substitute with corn oil if you wish)

Boil the water in a saucepan and add then add the chicken bouillon and allow it to thoroughly dissolve into the water.

Add the chopped celery, chopped white and green onions, garlic, chopped tomatoes, bay leaves, pepper, and oregano. Bring to a boil and then reduce to a simmer, leave uncovered and allow it to reduce until somewhat thickened. You want to cook this long enough to blend all of the ingredients, soften the celery, and to allow about ¾ of a cup of water to slowly boil off. This can cook at low for about 30 minutes.