Salsa roja in a glass bowl with a spoon and pupusas and curtido in the background.
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5 from 1 vote

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. 
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Side Dish
Cuisine: Mexican, Salvadorian
Servings: 8
Calories: 18kcal
Author: Lauren Allen
Cost: 3


  • 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)


  • 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.



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


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