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).
Salsa de Tomate
Cook Time
12 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).
Ingredients
- 4 roma tomatoes
- 1 ⁄4 small white onion
- 1 small garlic clove
- 4 cups water
- 1 teaspoon chicken bouillon powder
- 1 teaspoon canola oil
- 1 teaspoon vinegar
Instructions
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Place the first 5 ingredients in the blender and blend on high.
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Heat the canola oil on medium high heat and pour the salsa into the pan.
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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.
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Allow the salsa to come down to room temperature and serve.