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.
Servings: 8
Calories: 18kcal
Cost: 3
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.
Video
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