Best Salsa Roja Salvadoran Tomato Sauce Recipes

Salsa Roja (Salvadoran Tomato Sauce) image

Provided by Nif_H

Categories Sauces

Time 25m

Yield 2 cups

Number Of Ingredients 8

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.

Easy Salsa Roja image

Provided by phatlosz

Categories Sauces

Time 15m

Yield 4 Cups, 12 serving(s)

Number Of Ingredients 9

1 (28 ounce) can crushed tomatoes
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 pickled jalapeno pepper
1 tablespoon pickled jalapeno pepper juice
3 tablespoons cilantro
1 1/2 tablespoons white vinegar
1 tablespoon lime juice
1/8 cup onion, chopped

Steps:

Place all the ingredients into a blender. Blend well so onions are cut up finely and all ingredients are mixed together well.
I have found to determine if the salsa is "perfect", it is better to taste it with a tortilla chip rather than with the sauce alone. Sometimes it is perfect the way the recipe is, other times I'll add more of the jalapenos, cilantro, vinegar, lime or salt depending on taste.
Let the salsa the set over night for best flavor. You can eat it after about an hour in the fridge, but over night is best.
This is one of those recipes you'll make a few times and modify to make your own perfect blend of salsa.

Nutrition Facts : Calories 19.1, Fat 0.1, Sodium 269.6, Carbohydrate 4.5, Fiber 1, Sugar 2.6, Protein 0.6