This homemade Salsa Roja is ready in 15 minutes and made with fresh tomatoes, onion, jalapeño, and garlic. I love to serve it with tamales, pupusas, chimichangas, and more!
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.
Video
Notes
*Salvadorian food tends not to be very spicy, but add more jalapeño if you likeMake Ahead Instructions: You can blend it anytime and keep in the fridge for up to 5 days.