Add the tomato, jalapeno, and garlic to a medium size saucepan. Gently pour the water over the tomato mixture.

Heat the tomatoes over medium heat for about 5-7 minutes, or until tomatoes start to split and get soft.

Turn the stove off and use a slotted spoon to remove the tomatoes, jalapeno, and garlic and add them to a blender along with the chicken bouillon powder. Spoon one cup of the water that the tomatoes boiled in and place it into the blender.

Blend the mixture on high for one minute, until it is has a very smooth consistency. The salsa will be a bit thin. Set this aside.

Warm up the vegetable oil in a skillet over medium heat. Gently add the sliced onion directly into the oil and saute for 2-3 minutes, until they are golden brown.

Pour the salsa roja directly from the blender into the skillet. Simmer the salsa in the skillet over medium heat for an additional 2-3 minutes. Then it is ready to serve.