Salsa Casera (House Tomato Sauce)
This recipe is featured in Pupusas
This versatile tomato sauce is served with many dishes, including traditional favorites like pupusas, Salvadoran empanadas and fried yuca. It also makes a delicious dipping sauce.
- Servings Makes about 710 ml (3 cups)
- 473 ml (2 cups) chopped ripe Roma tomatoes
- 5 ml (1 teaspoon) chicken bouillon powder
- 2 garlic cloves, whole
- 118 ml (½ cup) chopped onion
- 118 ml (½ cup) chopped green bell pepper
- 118 ml (½ cup) chopped cilantro
- 5 ml (1 teaspoon) ground annatto seeds
- 2.5 ml (½ teaspoon) salt
- 1.2 ml (¼ teaspoon) freshly ground black pepper
- 2.5 ml (½ teaspoon) dried oregano
- In a medium saucepan over high heat, combine 237 ml (1 cup) water, tomatoes, chicken bouillon, garlic cloves, onion, bell pepper, cilantro, annatto, salt, and pepper. Bring to a boil and then reduce heat to medium low. Cover and cook for about 30 minutes. Remove from the stove and let cool.
2. Pour the cooled tomato mixture into a blender or food processor and blend on high for 2 minutes or until smooth. Return the blended sauce to the stove over medium to high heat. Stirring continuously, bring to a boil. Reduce heat to medium-low, then cover and cook for 10 minutes. Correct the salt, and let cool. Sprinkle the dried oregano on top before serving. The sauce can be stored in the refrigerator for up to 5 days.