Salsa Rojas Salvadoran Recipe
This mild salsa is the perfect accompaniment for Salvadoran pupusas. And for a more familiar combo, use any extra atop your favorite tortilla chips.
Serves 2 cups salsa
Ingredients
| 4 | Roma tomatoes, seeded and chopped | |
| 1 | bell pepper, stem removed, halved, seeded and roughly chopped | |
| 1/2 | small | onion, chopped |
| 1 | clove | garlic |
| 1/2 | teaspoon | Mexican oregano |
| 1 | teaspoon | ground cumin |
| 1/2 | teaspoon | salt |
| 1 | tablespoon | oil |
Directions
- Place the tomatoes, pepper, onion, garlic, oregano, cumin and salt into a blender and liquefy.
- Heat the oil in a skillet set over medium-high heat.
- Pour in the salsa and bring to a boil.
- Reduce the heat to a simmer and cook for 30 minutes.
- Remove from heat and pour into a heat-resistant bowl.
- Cool to room temperature.
- Spoon over pupusas and serve.
NOTE: Salsa stores well in the refrigerator for several days.
Preparation Time:
Approximately 40 minutes, plus cooling time
