Gather an onion, a jalapeno pepper, clove of garlic, 2 cans of Fire-Roasted diced tomatoes, some beef base, chipotle peppers in adobo sauce.
Wash and throw a bunch of fresh cilantro into a food processor. (Don't even worry about the stems.)
Pulse it a few times. (Do not simply turn it on and leave it on. You'll have cilantro puree and no one wants that.) Add half of a large yellow onion (chunked), the clove of garlic. Pulse a few times. Lop off the top and stem of the jalapeno, cut in half and toss in there too. If you want a lot of heat, leave the seeds and membranes in the pepper, otherwise, remove them. Add a healthy sprinkle of salt and pulse a few more times. (We like our salsa kind of chunky.)
Here are the changes:
Add in about a teaspoon of beef base. The original recipe called for a beef bouillon cube, but the depth of flavor from this beef base is just soooo much better!
Next, you'll want to take about half of one of those chipotle peppers in adobo sauce and plop that on into the mix. It adds a fantastic smoky heat. (mmm. Why didn't I always add these...?)
Then add your 2 cans of Fire-Roasted diced tomatoes. (Has to be Fire-Roasted. What a difference!)
Pulse a few times.
Grab a bag of chips...