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 flavor. Enjoy!
The cuisine of El Salvador does not use spicy chili. This sauce is not a hot sauce but has excellent flavor. Perfect for those that can’t stand the heat! Did you know that El Salvador is the only Central American country that does not have a coastline on the Caribbean Sea? If you would like to learn more about this little country be sure to check out “Our Journey to El Salvador”. There you will also find wonderful authentic dishes to put this sauce on. I love the pupusas and the refried beans, you should try them.
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El Salvador Salsa Roja (Red Sauce)
- 3 Tablespoons Olive oil
- 1/4 cup Onion chopped
- 1 clove Garlic chopped
- 1 Serrano or jalapeño chili pepper chopped
- 2 cups Tomatoes peeled, seeded and chopped
- 2 teaspoons Dried oregano
- Salt and pepper -- to taste
- 1/4 cup Cilantro optional, chopped
- Heat the oil in a saucepan over medium flame. Add the onion, garlic and chili and sauté 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 until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.