Salvadoran Salsa Roja Tomato Sauce Food

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 FOR PUPUSAS

Steps:

• Place the first 5 ingredients in the blender and blend on high.
• Heat the canola oil on medium high heat and pour the salsa into the pan.
• Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
• Allow the salsa to come down to room temperature and serve.

QUICK & EASY SALSA ROJA

Steps:

• Place onions, jalapeno chile, and garlic into food processor. Pulse several times, until chopped fine.
• Place tomatoes into food processor.
• Place chopped cilantro, lime juice, salt, and sugar into food processor.
• Mince Serrano chile very fine, then saute for a few minutes, until soft, in olive oil. Place inside food processor, oil and all.
• Pulse all ingredients together until as smooth or chunky as you like. Taste, add salt if desired, serve with tortilla chips.

SALSA ROJA

Steps:

• Grill all veggies except cilantro and salt until they blacken, removing each one as they do.
• Remove stems froom veggies and also seeds from peppers, if preferred.
• Place ingredients in a food processor and pulse until desired consistency is achieved.
• Taste for salt and adjust if needed.
• Chill until needed.

SALSA ROJA MEXICANA

Steps:

• Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
• Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
• Drain, but reserve 1/3 cup of the cooking liquid.
• Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
• Add garlic; blend until the garlic is finely dispersed throughout the liquid.
• Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
• Heat the olive oil in the bottom of a sauce pan.
• Add the chopped onion and saute a couple of minutes.
• Add the sauce from the blender.
• Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
• Taste, and add salt if necessary.