Oooh that’s looking smooth, must have a good amount of blender-ing 😉
discordianofslack
Recipe here, I swapped out the jalapeno for 5 arbols.
Salsa Roja
Servings: (Scaled 2x)
Ingredients: 8 tomatoes or 1 can diced tomatoes 1 onion 2 fresh jalapeño pepper , seeds removed if you want a mild salsa* 1 teaspoon salt , more if needed 4 cloves garlic 2 cups water 2 teaspoons oil 2 teaspoons chicken bouillon paste (or cube)
Directions: 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. 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. Store in the fridge for up to 5 days.
Notes: *Salvadorian food tends not to be very spicy, but add more jalapeno if you like
2 Comments
Oooh that’s looking smooth, must have a good amount of blender-ing 😉
Recipe here, I swapped out the jalapeno for 5 arbols.
Salsa Roja
Servings: (Scaled 2x)
Ingredients:
8 tomatoes or 1 can diced tomatoes
1 onion
2 fresh jalapeño pepper , seeds removed if you want a mild salsa*
1 teaspoon salt , more if needed
4 cloves garlic
2 cups water
2 teaspoons oil
2 teaspoons chicken bouillon paste (or cube)
Directions:
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. 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. Store in the fridge for up to 5 days.
Notes:
*Salvadorian food tends not to be very spicy, but add more jalapeno if you like
Nutrition:
Calories: 18kcal | Carbohydrates: 3g | Sodium: 152mg | Potassium: 155mg | Sugar: 1g | Vitamin A: 510IU | Vitamin C: 9.1mg | Calcium: 8mg | Iron: 0.2mg
Source: https://tastesbetterfromscratch.com/salsa-roja/