Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusas and curtido.
Salsa Roja
Course: Sauces, Condiments, Dips and SpreadsCuisine: El SalvadorMakes about
2
cupsSalsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusas and curtido.
Ingredients
Olive oil — 3 tablespoons
Onion, chopped — 1/4 cup
Garlic, chopped — 1 clove
Serrano or jalapeño chile pepper, chopped — 1
Tomatoes, peeled, seeded and chopped — 2 cups
Dried oregano — 2 teaspoons
Salt and pepper — to taste
Cilantro (optional), chopped — 1/4 cup
Directions
- Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent.
- Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
- 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.
Salsa Roja Notes and Variations
- Substitute chopped parsley for the cilantro if you like.
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