Salsa Roja for Pupusas Recipe by Alicia Maher

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