Salsa Roja (Salvadoran Tomato and Serrano Chile Salsa)

El Salvador’s salsa roja or red sauce is found on nearly every table in the country. This salsa is always served alongside the curtido made of cabbage and of course the famous pupusa. This is not a spicy sauce but has a wonderful flavour nonetheless. In general, the cuisine of El Salvador does not use spicy chilies. The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise. Serve on its own with chips or with our pupusas and curtido.  Serve on its own with tortilla chips or with pupusas and curtido.

5 medium ripe tomatoes, quartered
½ medium white onion, coarsely chopped
2 serrano chiles, coarsely chopped
2-3 cloves garlic
5 tsp. chicken bouillon powder
2 Tbsp. extra-virgin olive oil

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 colour, 20-30 minutes. Let cool.

Makes about 1½ cups.

Make-Ahead: Salsa can be made 2 days ahead. Transfer to an airtight container and chill.