Salvadoran Salsa Roja

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

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Servings: 1

Author : Rick Martinez

salsa salvadoran tomato

Ingredients

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5 medium ripe tomatoes, quartered½ medium white onion, coarsely chopped2 serrano chiles, coarsely chopped1 garlic clove5 teaspoons chicken bouillon powder or 2 Tbsp. plus 1/2 tsp. Diamond Crystal or 4 tsp. Morton kosher salt2 tablespoons extra-virgin olive oil

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Instructions

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Step 1

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

Step 2

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.\