Traditional recipes

Salvadoran Salsa Roja

Salvadoran Salsa Roja

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.


  • 5 medium ripe tomatoes, quartered
  • ½ medium white onion, coarsely chopped
  • 2 serrano chiles, coarsely chopped
  • 5 teaspoons chicken bouillon powder (optional)

Recipe Preparation

  • 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 and serve at room temperature or chilled.

Reviews SectionThis is very tasty. Lots of liquid left but good.

Watch the video: How to make curtido for Pupusas