Add the jalapeno with a tablespoon or two of your broth to a small saucepan and sauté for 2 minutes.
Add all remaining ingredients, mix well and bring to a boil. Then reduce heat to medium low and simmer for 8 minutes until slightly reduced.
Use in your favourite Mexican dishes.
Notes
Use anywhere from 1 to 3 jalapenos depending on your level of spice. If you want a more mild sauce, stick with 1 jalapeno and remove the seeds. For medium, 1-2 with the seeds kept in. For hot, use 3 jalapenos with their seeds.Store leftovers in a sealed container or jar in the refrigerator for up to 5 days. Or you may freeze for up to 1 month.You may blend the sauce once simmered, if preferred. But if you've chopped the jalapenos very finely, it's not necessary.The optional corn starch works well if you're using the sauce straight away, as is. If you're adding the sauce to my Veggie Enchilada Casserole, skip the corn starch.The nutritional information is for ⅛ of the sauce, approx 4 tablespoons or ¼ cup.