Prep 2 mins
Cook 10 mins
This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).
- 4 roma tomatoes
- 1⁄4 small white onion
- 1 small garlic clove
- 4 serrano chilies
- 4 cups water
- 1 teaspoon chicken bouillon powder
- 1 teaspoon canola oil
- 1 teaspoon vinegar
- Place the first 5 ingredients in the blender and blend on high.
- Heat the canola oil on medium high heat and pour the salsa into the pan.
- Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
- Allow the salsa to come down to room temperature and serve.
This tasted great but the recipe mentions vinegar that isn't listed in the ingredients. I didn't add any because I wasn't sure how much to add. It was delicious with the pupusas though.