Total Time
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).


  1. Place the first 5 ingredients in the blender and blend on high.
  2. Heat the canola oil on medium high heat and pour the salsa into the pan.
  3. 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.
  4. Allow the salsa to come down to room temperature and serve.
Most Helpful

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.

Transylmania September 09, 2008