Salvadorian Salsa Roja is made in just minutes with tomatoes, onion, jalapeño, and garlic.  This easy salsa recipe goes perfect with tacos, enchiladas, pupusas and more.

Salsa roja in a glass bowl with a spoon and pupusas and curtido in the background.

I LOVE to serve salsa roja with carnitas, chimichangas, and especially homemade pupusas.  I fill my pupusas with rice and beans and top them with this easy curtido recipe and salsa roja!

How to make Salsa Roja:
  • Blend. tomato, onion, jalapeño, salt, garlic and water.
  • Boil. Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon. Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced.
  • Cool. Refrigerate before serving.

A food processor with tomatoes, onion and jalapeno raw, then blended, poured into a skillet and reduced into a salsa.

Traditional salsa roja is not spicy at all. I add the jalapeño pepper for flavor, not for spice and since I remove the seeds and veins and only add half of one, it makes a nice mild salsa. However, you can leave the jalapeño out if you’d like.

Serve Salsa Roja with:

 

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Recipe

Salsa roja in a glass bowl with a spoon and pupusas and curtido in the background.
Prep 5 mins
Cook 10 mins
Total 15 mins
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Video

Ingredients
  

  • 4 tomatoes
  • 1/2 onion
  • 1/2 fresh jalapeño pepper , seeds removed if you want a mild salsa*
  • 1/2 teaspoon salt , more if needed
  • 1 clove garlic
  • 1 cup water
  • 1 teaspoon oil
  • 1 teaspoon chicken bouillon paste (or cube)

Instructions
 

  • Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.
  • Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon. 
  • Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced. 
  • Allow to cool. Store in the fridge for up to 5 days.

Notes

*Salvadorian food tends not to be very spicy, but add more jalapeno if you like
 

Nutrition

Calories: 18kcalCarbohydrates: 3gSodium: 152mgPotassium: 155mgSugar: 1gVitamin A: 510IUVitamin C: 9.1mgCalcium: 8mgIron: 0.2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    I made this (also with your pupusas and Curtido) last night and it was all such a huge hit. Every recipes was so easy and your images with step-by-step instructions really helped. My family thinks I’m a true international chef :).

  2. 5 stars
    Great recipe! I’ve made it a few times and even my friends from south of the border raved about the flavor.