Salsa Roja
This rich and flavorful tomato sauce is a Salvadoran staple. It's made with fresh tomatoes, garlic, onion, and a hint of jalapeño for mild heat. Simmered with chicken bouillon and finished with sautéed onions, it’s the perfect topping for pupusas, tacos, grilled meats, eggs, or even rice dishes.
Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 10 minutes
Special Equipment:
Ingredients
Roma tomatoes
½ jalapeño
2 cloves garlic
2 cups water
1–2 teaspoons chicken bouillon
1 teaspoon vegetable oil
½ medium onion, thinly sliced
Salt, as needed
Directions
Boil the vegetables: In a small pot, boil the Roma tomatoes, jalapeño, and garlic in 2 cups of water for about 5 minutes until softened.
Blend the salsa: Transfer the tomatoes, jalapeño, and garlic to a blender. Add 1–2 teaspoons of chicken bouillon and 1 cup of the cooking liquid. Blend on high for 1 minute until smooth. You can also use an immersion blender.
Sauté the onions: In a skillet, heat 1 teaspoon of vegetable oil over medium heat. Sauté the sliced onion until lightly browned.
Simmer the salsa: Pour the blended salsa into the skillet with the onions. Simmer for 2–3 minutes, stirring occasionally. Taste and adjust with salt if needed.
