Salsa Roja Salvadoreña for Pupusas

This delicious fresh flavored salsa is a must with Salvadoran pupusas. The key is to use green bell peppers when available. I have made many variations of this sauce with whatever I have on hand, feel free to incorporate your favorite aromatic herbs and even hot chiles for heat. If you have any leftovers use it as the base for a healthy Red Tomato Rice.

Buen provecho!

Laura

Ingredients

• 4 Roma tomatoes, peeled
• 1 onion, quartered
• 1 green bell pepper
• 1-3 Jalapeños, sliced and seeded.
• 2 garlic cloves
• 3 Tbs apple white vinegar
• 1 tsp sea salt
• 1/2 tsp pepper

Make It

1. Bring a quart of water to a boil. Add tomatoes for 2 minutes; drain water, remove peels and set aside.
2. Add avocado oil to sauce pan, sautee onion, bell peppers, salt and pepper for 5-7 minutes.
3. Add sliced garlic cloves, sautee for 1 minute.
4. Add perked tomatoes, bring to a simmer.
5. Add chicken or veggie broth, turn off heat. 
6. Use immersion blender to blend sauce in pot. If using a blender because to leave a lot of room so contents don’t burst with the pressure from the steam. 
7. Turn heat back on and simmer for another 7-12 minutes until sauce starts to darken. 
8.  Sprinkle in reserved cilantro and enjoy on top of pupusas.