This Salsa Roja is a mild salsa that pairs perfectly with your Venison Pupusas!
Salsa roja is a more tomato based salsa. El Salvadorian food is not the spiciest, but if you want some more spice you can throw in a jalapeño or Serrano (or even hotter but that’s too much for me).
It is a simple tasty salsa that you can prepare quickly before your pupusas and let rest in the fridge before eating.
- food processor or blender
- 5 Roma tomatoes
- 1 jalapeño stem removed cut in half, and deseeded
- 1 medium yellow onion halved
- 1 tsp garlic minced
- 2 tsp chicken bouillon
- salt and pepper to taste
- 2 T fresh cilantro
- 2 T oil I use olive oil
- Place tomatoes and jalapeño in a deep pan. Cover with water and bring to a low boil. Heat until tomatoes split.
- Place halved onion on a baking tray and broil in the oven until the outer layer browns and chars.
- In a blender, combine tomatoes, jalapeño, cilantro, onion, and garlic until it reaches your desired consistency. It can be as chunky or as thin as you like.
- In a large saucepan heat 2T oil. Add your salsa, bouillon, and salt and pepper to taste. Combine.
- Bring to a low boil and let the mixture reduce for 10 minutes. This should make the salsa less watery. Stir occasionally.