Name: Salvadoran Salsa Roja
Ingredients: 5 medium ripe tomatoes, quartered; ½ medium white onion, coarsely chopped; 2 serrano chiles, coarsely chopped; 1 garlic clove; 5 teaspoons chicken bouillon powder or 2 Tbsp. plus 1/2 tsp. Diamond Crystal or 4 tsp. Morton kosher salt; 2 tablespoons extra-virgin olive oil

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise, perhaps thanks to the MSG most brands contain (no judgment!).

Salvadoran Salsa Roja

tomatoes,

½ medium white onion,

serrano chiles,

garlic

chicken bouillon powder

olive oil

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise, perhaps thanks to the MSG most brands contain (no judgment!). Serve on its own with chips or with our pupusas and curtido.

Bon Appétit

Purée tomatoes, onion, chiles, garlic, and bouillon powder, if using, in a blender until smooth.

Heat oil in a large skillet over medium. Carefully pour tomato mixture into pan; it will spit and bubble, so stand back! Cook salsa, stirring occasionally, until thick and darker in color, 20–30 minutes. Let cool.
Do ahead: Salsa can be made 2 days ahead. Transfer to an airtight container and chill.\

Salvadoran Salsa Roja

Servings: 1

Author : Rick Martinez

Ingredients

Instructions

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