Salsa Roja is a salty and sweet salsa that’s native to El Salvador. Unlike many Mexican salsas, you won’t be blown away by the spice and will be surprised at how easy it is to consume. Many Salvadorans use this as a topping or dipping sauce for their pupusas and we recommend you do the same.
- 3 tbsp olive oil
- ¼ cup chopped white or yellow onion
- 1 clove chopped garlic
- 1 serrano chile, stemmed, seeded, and chopped
- 2 cups tomatoes, peeled, seeded, and chopped (about 3 large or 4 medium)
- 2 tsp dried oregano
- salt and pepper to taste
- ¼ chopped cilantro (optional)
- Heat oil in a medium saucepan over medium heat.
- Add onion, garlic, and chile and sauté for 2 to 3 minutes, or until the onion is translucent.
- Stir in tomatoes and oregano and simmer for about 10 minutes.
- Remove from heat and let cool to around room temperature.
- Pureé entire mixture in a blender until smooth, adding water as needed. Mixture should be thin, not at all chunky.
- Add salt and pepper to taste and top with cilantro if desired.