House Tomato Sauce
Salsa Roja for Pupusas
This versatile tomato sauce is served with many dishes, including traditional favorites like Pupusas, Salvadoran Empanadas, and Fried Yuca. It also makes a delicious dipping sauce. You can store in the refrigerator for up to 5 days.
Yields about 3 cups
2 cups chopped ripe Roma tomatoes
1 cup water
2 garlic cloves, whole
½ cup chopped onion
½ cup chopped green bell pepper
½ cup chopped cilantro
¼ teaspoon freshly ground black pepper
1 teaspoon chicken bouillon powder
1 teaspoon ground annatto seeds
½ teaspoon salt
½ teaspoon dried oregano
In a medium saucepan over high heat, combine the water, tomatoes, chicken bouillon, garlic cloves, onion, cilantro, annatto, salt, and pepper. Bring all the ingredients to a boil and then reduce heat to medium low. Cover and cook for about 30 minutes. Remove from the stove and let cool. Pour the cooled tomato mixture into a blender or food processor and blend on high for 2 minutes or until smooth.
Return the blended tomato sauce to the stove over medium to high heat, continue stirring, and bring to a boil. Reduce flame to medium-low, cover, and cook for 10 minutes. Correct the salt, and let cool. Sprinkle the dried oregano on top before serving. It can be kept in the refrigerator for up to 5 days. Salsa Roja for Pupusas Recipe by Alicia Maher
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