Salsa Roja

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

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.

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:

• Cheese Enchiladas
• Authentic Mexican Rice
• Tres Leches Cake

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

Salsa Roja

Salvadorian Salsa Roja is made with tomatoes, onion, jalapeño, and garlic.  An easy recipe that's perfect with tacos, enchiladas, pupusas and more. 

5 from 2 votes

Print Pin Rate Add to My Meal Plan Go to Meal Plan

Course: Appetizer, Side Dish

Cuisine: Mexican, Salvadorian

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 8

Calories: 18kcal

Author: Lauren Allen

Cost: 3

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: 18kcal | Carbohydrates: 3g | Sodium: 152mg | Potassium: 155mg | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 9.1mg | Calcium: 8mg | Iron: 0.2mg

Did you make this recipe?Tag @TastesBetterFromScratch on Instagram #TastesBetterFromScratch!

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.