International Recipes and Cooking Around the World

Salsa Roja

Salsa Roja (Salvadoran tomato sauce)

(Salvadoran tomato sauce)

Image by jslander

Average: 4.1 (51 votes)

Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusas and curtido.

Makes about 2 cups


  • Olive oil -- 3 tablespoons
  • Onion, chopped -- 1/4 cup
  • Garlic, chopped -- 1 clove
  • Serrano or jalapeño chile pepper, chopped -- 1
  • Tomatoes, peeled, seeded and chopped -- 2 cups
  • Dried oregano -- 2 teaspoons
  • Salt and pepper -- to taste
  • Cilantro (optional), chopped -- 1/4 cup


  1. Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent.
  2. Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
  3. 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.

Salsa Roja Variations

  • Substitute chopped parsley for the cilantro if you like.


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