Salvadoran Salsa Roja

Name: Salvadoran Salsa Roja
Yield: Makes about 1½ cups
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

By Rick Martinez

May 5, 2017

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.

Recipe information

Yield
Makes about 1½ cups

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

Preparation

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.\

TagsSalsa Condiment Salvadoran Central American Latin American Tomato Vegetable Serrano Chile Chile Easy 5 Ingredients or Fewer Nut Free Dairy Free Gluten Free Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes