Salsa Roja Salvadoran Tomato Sauce Recipes

SALVADORAN SALSA ROJA (TOMATO SAUCE)

Steps:

• Put all ingredients into a blender. Blend until fairly smooth.
• Transfer the sauce to a pot, and bring to a simmer over medium heat. Lower heat and let simmer with the lid ajar for about 30 minutes. Taste and adjust salt and pepper as desired.
• Keep in a sealed container in the fridge until ready to use. It keeps for about a week.

SALSA ROJA (SALVADORAN TOMATO SAUCE)

Steps:

• Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and saute 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 or with an immersion blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

SALSA FOR PUPUSAS

Steps:

• Place the first 5 ingredients in the blender and blend on high.
• Heat the canola oil on medium high heat and pour the salsa into the pan.
• Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
• Allow the salsa to come down to room temperature and serve.