El Salvador Salsa Roja (Salvadorean Red Sauce) is a traditional Salvadorean (from El Salvador) recipe for a classic mild sauce of chillies in a tomato, onion and oregano base. The full recipe is presented here and I hope you enjoy this classic Salvadorean version of: Salvadorean Red Sauce (El Salvador Salsa Roja).
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This is a lovely red sauce from El Salvador full of flavour but not really spicy hot.
Ingredients:
3 tbsp Olive oil
50g Onion, chopped
1 garlic clove, chopped
1 Serrano or jalapeño chilli, chopped
360g Tomatoes, blanched, peeled, de-seeded and chopped
2 tsp Dried oregano, crumbled
Salt and freshly-ground black pepper, to taste
4 tbsp coriander leaves, chopped (optional)
Method:
Set a saucepan over medium heat. Once hot add the oil and use to fry the onion, garlic and chilli for 2 to 3 minutes, or until the onion is translucent.
Stir in the tomatoes and oregano, bring to a simmer and cook for about 10 minutes. Take off the heat and set aside to cool slightly.
Turn the tomato mixture into a blender then process to a smooth puree, adding a little water if needed.
Seas on to taste with salt and freshly-ground black pepper, stir in the coriander leaves, if using, and serve.
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