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Salsa roja

By Abigail Luo

5’ Prep time

10’ Cook time

15’ Total time

20 Calories

8 Serving

Summary

This homemade salsa roja is ready in 15 minutes and made with fresh tomatoes, onion, jalapeño, and garlic. i love to serve it with tamales, pupusas, chimichangas, and more!

Abigail Luo 0 Followers

Step by Step

Step 1

Blend: Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree. 4 tomatoes,½ onion,½ fresh jalapeño pepper,½ teaspoon salt,1 clove garlic,1 cup water

Step 2

Simmer: Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon. Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced. 1 teaspoon oil,1 teaspoon chicken bouillon paste