Salsa Roja Salvadoran Tomato Sauce Recipes

SALVADORAN SALSA ROJA (TOMATO SAUCE)

Salvadoran Salsa Roja (tomato sauce) image

Salsa roja is an easy Salvadoran red sauce, perfect for dipping tortilla chips or enjoying with pupusas!

Provided by Eva

Categories Sauce

Time 35m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 15oz can whole tomatoes
1/2 white onion, coarsely chopped
1 clove garlic
1 jalapeño or serrano
2 tsp dried oregano (preferably Mexican)
1/2 tsp salt
pepper to taste
1/4 cup cilantro (optional)

Steps:

Put all ingredients into a blender. Blend until fairly smooth.
Transfer the sauce to a pot, and bring to a simmer over medium heat. Lower heat and let simmer with the lid ajar for about 30 minutes. Taste and adjust salt and pepper as desired.
Keep in a sealed container in the fridge until ready to use. It keeps for about a week.

Nutrition Facts : Calories 60 calories, Carbohydrate 5 grams carbohydrates, Fat 5 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, ServingSize 1, Sodium 198 grams sodium, Sugar 2 grams sugar, UnsaturatedFat 4 grams unsaturated fat

SALSA ROJA (SALVADORAN TOMATO SAUCE)

Salsa Roja (Salvadoran Tomato Sauce) image

Don't let the name fool you! This is not the salsa that you know - the chunky dipping sauce that you may have with nachos. Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce. It is often served as a dip alongside other traditional South American dishes, such as pupusas and curtido. It is a lot like tomato sauce. Enjoy!

Provided by Nif_H

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 8

Ingredients

3 tablespoons olive oil
1/4 cup onion, chopped
1 garlic clove, chopped
1 serrano peppers or 1 jalapeno pepper, chopped
2 cups tomatoes, peeled, seeded and chopped
2 teaspoons dried oregano
salt and pepper, to taste
1/4 cup cilantro (optional) or 1/4 cup parsley (optional)

Steps:

Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and saute for 2 to 3 minutes, or until the onion is translucent.
Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
Puree the tomato sauce in a blender or with an immersion blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

SALSA ROJA

Salsa Roja image

Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.

Provided by Jarrett Melendez

Time 45m

Yield Makes 4½ cups

Number Of Ingredients 10

Ingredients

1 large white onion, halved
4 medium plum tomatoes (about 12 oz.), halved
1-2 serrano chiles
4 garlic cloves
3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed
½ bunch cilantro, tough stems trimmed, coarsely chopped
Juice of 1 lime
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; plus more (optional)
½ tsp. ground cumin
¼ tsp. ground cinnamon

Steps:

Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

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