Salsa Roja
This homemade Salsa Roja is ready in 15 minutes and made with fresh tomatoes, onion, jalapeño, and garlic. Serve. it over pupusas, tamales, chimichangas, and more.
Servings: 8
Calories: 20kcal
Cost: $6
Equipment
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
- Blend: Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.4 tomatoes, 1/2 onion, 1/2 fresh jalapeño pepper, 1/2 teaspoon salt, 1 clove garlic, 1 cup water
- Simmer: 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.1 teaspoon oil, 1 teaspoon chicken bouillon paste
- Allow to cool. Store in the fridge for up to 5 days.
Video
Nutrition
Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 0.03mg | Sodium: 210mg | Potassium: 160mg | Fiber: 1g | Sugar: 2g | Vitamin A: 522IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.2mg
Recipe Link
Recipe Video
