Red Martajada Salsa

This Salsa is so versatile and delicious, it can be used to easily make chilaquiles or to dip your chips, we pour it over eggs and also add it to our tacos...the possibilities are endless.   INGREDIENTS Red jalapeños, tomatoes, serrano peppers, water, salt, paprika, chicken bouillon (iodized salt, sugar, cornstarch, monosodium glutamate, hydrolized vegetable protein, unhydrogenated beef fat, chicken meat, onion yeast extract, unhydrogenated chicken fat, flavoring, silicon dioxide, water, spice, celery, citric acid, sodium inosinate, curcuma and achiote as natural coloring, pepper)  garlic and xanthan gum ALLERGENS May contain traces of soy and milk.    CHILAQUILES RECIPE for 4 In a large fry pan or cazuela over medium-high heat, warm 1 tbs of canola or safflower oil until it is shimmering but not smoking. Pour in the red chilaquiles salsa all at once and stir vigorously.  Reduce the heat to low and cook, uncovered, until the sauce thickens, about 10 minutes. Add more liquid if necessa