Salvadoran Salsa Roja
The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise, perhaps thanks to the MSG most brands contain (no judgment!). Serve on its own with chips or with our pupusas.
- 5 medium ripe tomatoes, quartered
- ½ medium white onion, coarsely chopped
- 2 serrano chiles, coarsely chopped
- 5 teaspoons chicken bouillon powder (optional)
Purée tomatoes, onion, chiles, garlic, and bouillon powder, if using, in a blender until smooth.
Heat oil in a large skillet over medium. Carefully pour tomato mixture into pan; it will spit and bubble, so stand back! Cook salsa, stirring occasionally, until thick and darker in color, 20–30 minutes. Let cool and serve at room temperature or chilled.