Salsa Roja (with video)

Instructions to make Salsa Roja:

First you need to boil your tomato, jalapeno, and garlic in a pot, in a bit of water. This is just to get them to soften up.

Once they are soft, remove them from the water and place them in a blender. Let them cool for two to three minutes. Add about ¼ cup of the water it boiled in.

Sprinkle the caldo de pollo seasoning directly into the blender. Then you will blend the salsa on high for about two minutes, or until everything is smooth.

Next you are going to remove all of the extra water out of the pot or skillet that the vegetables boiled in. Add the vegetable oil and heat it over medium heat.

Gently place the sliced onions into the oil and saute for about 5 minutes, or until they are translucent and golden brown. Be sure to stir continuously so that they do not burn.

Now you will carefully pour the blended salsa rojo directly into the skillet with the onions, and saute for 3-5 minutes. It is now ready to serve.

Alternatives and Variations:

Instead of roma tomatoes, you can use grape tomatoes, heirloom tomatoes, or even tomatoes on the vine. Whichever kind of tomato you are able to find in your store, or that you have on hand, will work for this recipe.

Make it spicy: This salsa recipe is mild, so if you want it spicier, you have to adjust the amount of peppers you add. Serrano peppers tend to be more spicy than jalapenos, so add those instead.

Omit the onions if they are not your favorite. Sauteeing the onions and adding them to your salsa is definitely recommended, as it adds a full depth of flavor.

If you do not like onions, just saute the salsa in the oil instead of adding the onions first.

Pro-Tips:

You can sear the tomatoes, jalapeno, and garlic in a skillet over medium high heat instead of boiling them. The goal is to get them nice and soft to blend.

Use salt and garlic powder to season the salsa if you don't have caldo de pollo seasoning.

Adding the fried onion really helps enhance the flavor of this salsa. Slice them large enough that you can pour the salsa and pick them out if you're not a fan of them.

Storing and Serving:

Once the salsa cools down, you can store it in an an airtight container with a lid. Even better though, pour the sauce into a jar with a lid.

Place the salsa in the refrigerator and it will be good for up to one week. When you are ready to use it, you can reheat it in a skillet, or the microwave. This salsa also tastes good when it's cold.

FAQ:

Is this salsa roja spicy?

No, this recipe is not too spicy. It is more on the mild side because it only calls for half of one jalapeno. The seeds and veins have also been removed, which tend to make it super spicy.

What should I eat this salsa with?

This Salvadoran salsa roja is delicious to eat with tacos, pupusas, or almost any food that you want to add an extra tang to. Unlike salsa verde, this one is made with a base of tomatoes. So it is a delicious topping for anything.