Best 3 Salsa Roja Salvadoran Tomato Sauce Recipes

SALVADORAN SALSA ROJA (TOMATO SAUCE)

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.

SALSA ROJA (SALVADORAN TOMATO SAUCE)

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

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.