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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 8 |
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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 serrano chilies |
4 cups water |
1 teaspoon chicken bouillon powder |
1 teaspoon canola oil |
1 teaspoon vinegar |
Directions:
1. Place the first 5 ingredients in the blender and blend on high.
2. Heat the canola oil on medium high heat and pour the salsa into the pan.
3. 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.
4. Allow the salsa to come down to room temperature and serve.
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