El Salvador | Sauces | Tomatoes

Salsa Roja

(Salvadoran tomato sauce)

Yield: about 2 cups

INGREDIENTS PREP AMOUNT
Olive oil 3 tablespoons
Onion chopped 1/4 cup
Garlic chopped 1 clove
Chile, serrano or jalapeño chopped 1 each
Tomatoes peeled, seeded and chopped 2 cups
Oregano, dried 2 teaspoons
Salt and pepper to taste
Cilantro (opt.) chopped 1/4 cup

METHOD

Basic Steps:  Sauté → Simmer → Cool → Puree → Season
  1. Heat the oil in a medium-sized saucepan over medium flame. Add the onion, garlic and chile and sauté for 2-3 minutes until onion is translucent.
  2. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
  3. Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

VARIATIONS

  • Substitute chopped parsley for the cilantro if you like.

NOTES

  • This simple yet flavorful cooked tomato sauce is often served alongside pupusas and curtido.