Salsa Roja (Salvadorian Tomato Sauce)

15m
Prep Time
15m
Cook Time
30m
Ready In


"This Salvadorian tomato sauce is often served with pupusas and curtido. Easy to make, and not too spicy. Makes 2 cups"

Original is 2 servings

Nutritional

  • Serving Size: 1 (216.8 g)
  • Calories 225.4
  • Total Fat - 20.7 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 0 mg
  • Sodium - 13.1 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 5.3 g
  • Protein - 2.1 g
  • Calcium - 42.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 41.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the oil in a saucepan over medium heat. Add the onion, garlic, and pepper and saute for 2 to 3 minutes, or until the onion is translucent.

Step 2

Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.

Step 3

Puree the tomato sauce in a blender until smooth, adding a little water if needed. Add salt and pepper to taste, then stir in the cilantro.

Tips


No special items needed.

1 Reviews

JostLori

This sauce is perfect for pupusas - very much like one served at my favorite Salvadoran restaurant in San Diego. Mine wasn't very spicy because I used a jalapeno. Next time I'll definitely try it with a serrano. Most pupusas are served with two sauces layered on them - one spicy and one not. This would be the mild one! I must admit that I haven't made the pupusas yet. I used this to make Huevos Rancheros and tomorrow will use it to make chilaquiles. So versatile! This is a keeper! Thanks for sharing!

5.0

review by:
(20 Mar 2024)

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