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.

Directions   Print recipe     Email to a friend
Serves 2 cups salsa
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


  1. Place the tomatoes, pepper, onion, garlic, oregano, cumin and salt into a blender and liquefy.
  2. Heat the oil in a skillet set over medium-high heat.
  3. Pour in the salsa and bring to a boil.
  4. Reduce the heat to a simmer and cook for 30 minutes.
  5. Remove from heat and pour into a heat-resistant bowl.
  6. Cool to room temperature.
  7. Spoon over pupusas and serve.

    NOTE: Salsa stores well in the refrigerator for several days.

Preparation Time: 
Approximately 40 minutes, plus cooling time