Begin by heating up 1 cup of vegetable oil in a medium to large cooking pan over medium heat.

Once the oil is hot, add 10 tomatoes and 40 chiles de arbol peppers (or similar chili pepper) to the pan. Cook for about 5 minutes or until the tomatoes are soft and slightly browned.

Next, add in 4 cloves of garlic, chopped, and 1/2 purple onion, sliced. Cook for an additional 3-4 minutes until the onions are translucent.

Remove the pan from heat and let it cool down for a few minutes.

Using a food processor or blender, blend all of the ingredients together until smooth. If needed, add some water to thin out the sauce.

Return the sauce to the pan and add 2 tablespoons of chicken bouillon. Stir well to combine.

Cook the sauce over medium heat for another 5 minutes, stirring occasionally.

Taste and add salt as needed.

Remove from heat and let it cool down before serving or storing in an airtight container.