Salsa Roja Salvadoran Tomato Sauce Recipes

Steps:

• Combine tomato sauce, water, cilantro, green bell pepper, onion, crushed garlic, bouillon cube, and salt in a saucepan over medium-low heat. Cook and stir until vegetables are soft, about 20 minutes. Let salsa roja cool for 10 minutes.
• Fill a blender halfway with the salsa roja. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining salsa roja. Return to saucepan and simmer for 10 minutes more stirring occasionally. Allow to cool completely, about 1 hour, and refrigerate.
• Place cabbage and carrots in a large bowl. Add 4 cups boiling water and let stand for 5 minutes. Drain well. Mix in vinegar, scallions, oregano, and red pepper flakes. Chill curtido until serving.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until almost fully cooked and not yet crispy, 5 to 7 minutes. Transfer bacon and grease (if desired) to a food processor. Add tomatoes, quartered green bell pepper, Monterey Jack cheese, and minced garlic. Puree and season the chicharron with salt.
• Mix masa harina and 1/2 cup water together in a bowl by hand. Add the remaining water slowly, about 2 tablespoons at a time, mixing well after each addition, until dough is moist but still firm. Cover with a wet towel.
• Heat 1/2 cup oil a large skillet over medium-high heat.
• Take a golf ball-sized piece of dough and roll into a ball in your hands. Make a hole in the dough ball with your thumb; put a small amount of chicharron inside the hole, close it up, and flatten the ball with your hands into a thick tortilla shape. Place pupusa in the skillet and fry until golden brown, about 2 minutes per side. Repeat with the remaining dough and chicharron.
• Serve each pupusa topped with 2 tablespoons of curtido and 1 tablespoon of salsa roja.

Steps:

• Heat the oil in a saucepan over medium heat. Add the onion, garlic and chile and saute for 2 to 3 minutes, or until the onion is translucent.
• Stir in the tomatoes and oregano and simmer for about 10 minutes. Remove from heat and cool a bit.
• Puree the tomato sauce in a blender or with an immersion blender until smooth, adding a little water if needed. Add salt and pepper to taste, stir in cilantro if using and serve.

Steps:

• Place the first 10 ingredients in a food processor; cover and process until chopped. Add cilantro and lime juice; cover and pulse until combined. , Transfer to a bowl; stir in avocados. Serve with tortilla chips.

Steps:

• Place the whole tomatoes in a saucepan with the peppers; cover with water and bring to a boil.
• Simmer gently until the tomatoes are fairly soft but not falling apart - about 5 minutes.
• Drain, but reserve 1/3 cup of the cooking liquid.
• Mix the bouillon into the 1/3 cup reserved cooking liquid and pour into the jar of a blender.
• Add garlic; blend until the garlic is finely dispersed throughout the liquid.
• Add the tomatoes and peppers to the blender jar, and blend for a few seconds. Do not over blend. It should have a rough texture.
• Heat the olive oil in the bottom of a sauce pan.
• Add the chopped onion and saute a couple of minutes.
• Add the sauce from the blender.
• Cook on high heat, stirring from time to time scraping the bottom of the pan until the sauce is reduced - about 6 - 8 minutes.
• Taste, and add salt if necessary.