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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 Time
5
mins
Cook Time
10
mins
Total Time
15
mins
Course:
Appetizer, Side Dish
Cuisine:
Mexican, Salvadorian
Servings:
8
Calories:
18
kcal
Author:
Lauren Allen
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:
18
kcal
|
Carbohydrates:
3
g
|
Sodium:
152
mg
|
Potassium:
155
mg
|
Sugar:
1
g
|
Vitamin A:
510
IU
|
Vitamin C:
9.1
mg
|
Calcium:
8
mg
|
Iron:
0.2
mg