This homemade Salsa Roja is ready in 15 minutes and made with fresh tomatoes, onion, jalapeño, and garlic. I love to serve it with tamales, pupusas, chimichangas, and more!
Want more dip recipes? Try Pico de Gallo, Easy Homemade Salsa, Hummus, or Mango Salsa!
Have you tried Salsa Roja?
It is so versatile and delicious! Unlike Mexican-style salsa that we eat cold, with tortilla chips, this Salvadorian style salsa roja is cooked down into a smooth sauce, with very mild spice. We serve it at room temperature over homemade pupusas and curtido. You can enjoy it as a topping on anything, like carnitas, chimichangas, or tamales, too.
In my version of salsa roja I like to add half of a jalapeño pepper for flavor, and remove the seeds and veins for a mild heat, but you can omit the jalapeño if you’d like.
How to make Salsa Roja:
Blend and Simmer: Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree. Heat oil in a large skillet over medium high heat then add salsa to the pan and stir in chicken bouillon. Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced. Allow to cool then keep in the fridge for up to 5 days.
Make Ahead Instructions:
To Make Ahead: You can blend it anytime and keep in the fridge for up to 5 days.
Serve Salsa Roja With:
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Salsa Roja
Equipment
Ingredients
- 4 tomatoes
- 1/2 onion
- 1/2 fresh jalapeño pepper , seeds removed if you want a mild salsa*
- 1/2 teaspoon salt , more if needed
- 1 clove garlic
- 1 cup water
- 1 teaspoon oil
- 1 teaspoon chicken bouillon paste (or cube)
Instructions
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Blend: Add tomato, onion, jalapeño, salt, garlic and water to a blender or food processor and puree.4 tomatoes, ½ onion, ½ fresh jalapeño pepper, ½ teaspoon salt, 1 clove garlic, 1 cup water
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Simmer: Heat oil in a large skillet over medium high heat. Add salsa to the pan and stir in chicken bouillon. Bring mixture to a low boil and cook, stirring occasionally, for about 10 minutes, or until a lot of the liquid has been reduced.1 teaspoon oil, 1 teaspoon chicken bouillon paste
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Allow to cool. Store in the fridge for up to 5 days.
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Nutrition
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I originally shared this recipe May 2019. Updated March 2025.
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