Salvadoran Salsa Roja

salsa tomato onion chile garlic

Rick Martinez

Makes about 1½ cups

Source

Ingredients

5 medium ripe tomatoes, quartered

½ medium white onion, coarsely chopped

2 serrano chiles, coarsely chopped

1 garlic clove

5 teaspoons chicken bouillon powder or 2 Tbsp. plus 1/2 tsp. Diamond Crystal or 4 tsp. Morton kosher salt

2 tablespoons extra-virgin olive oil

Method

Purée tomatoes, onion, chiles, garlic, and bouillon powder, if using, in a blender until smooth.

Heat oil in a large skillet over medium. Carefully pour tomato mixture into pan; it will spit and bubble, so stand back! Cook salsa, stirring occasionally, until thick and darker in color, 20–30 minutes. Let cool. Do ahead: Salsa can be made 2 days ahead. Transfer to an airtight container and chill.\