Salsa Roja

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.

Salsa Roja

This salsa pairs perfectly with Venison Pupusas
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Salsa, Side Dish, Topping
Cuisine: El Salvadorian
Keyword: El Salvador, Pupusa, Salsa
Servings: 1 mason jar2
Author: Sophie May


  • 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.
  • ENJOY!


An optional addition you might want to add is fresh lime juice.

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