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Salvadoran Salsa Roja

3.4

(9)

Salvadoran Salsa Roja recipe

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise, perhaps thanks to the MSG most brands contain (no judgment!). Serve on its own with chips or with our pupusas and curtido. 

Recipe information

  • Yield

    Makes about 1½ cups

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

Preparation

  1. Step 1

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

    Step 2

    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.\

Explore Bon AppétitSalsaCondimentSalvadoranCentral AmericanLatin AmericanTomatoVegetableSerrano ChileChileEasy5 Ingredients or FewerNut-FreeDairy-FreeGluten-FreeSimmer
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Reviews (9)

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  • This is very tasty. Lots of liquid left but good.

    • Gamermom

    • 6/28/2019

  • Love Rick Martinez but dayum, there is no way to make this edible with 5 tsp of chicken bullion. We are more familiar with a thin salsa roja so we thinned this 50/50 with water to make it edible because of all the salt.

    • Anonymous

    • 10/23/2020

  • Very tasty and easy to make. Be careful with the salt, 2 TBSP is too much. Didn't use the chicken bouillon. Added more chili, as I like it toasty. Will be making this while tomatoes are fresh from the garden and freezing it to use in the Winter months.

    • LavaButt

    • Alsea, OR

    • 9/21/2021

  • 1/2 tsp of Better Than Bullion was just right instead of the amount in the recipe. Fortunately, we like spicy food in our house, otherwise be sure to remove the Serrano seeds and ribs. I appreciate the simplicity of this salsa. Very tasty.

    • AutumnM

    • Atlanta

    • 10/17/2021

  • Inedible. Wayyyyyy TOO MUCH SALT. Tastes like red playdough. I know it’s a free website and all but do you guys test these recipes before you print them?????

    • Gabe b

    • 11/19/2021

  • As a lot of the other commenters mentioned. The recommended salt was way too much. Youre better off waiting till the end and season to taste. I tried cutting the salt with some acid, to no avail. I ended up washing the salt off and cooking it with the appropriate amount of seasoning.

    • Soheyl

    • Baltimore, MD

    • 1/30/2022