Ingredients for Salsa For Pupusas
- Roma Tomatoes
- 1/2 medium white onion
- Garlic Clove
- Serrano Chilies
- Water
- 1 teaspoon chicken bouillon powder
- 1 tablespoon canola oil
- Vinegar
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How to Make Salsa For Pupusas
- Combine 1 large tomato, 1/2 medium white onion, 2 cloves garlic, 1 jalapeño pepper (seeded and roughly chopped for less heat, or leave whole for extra spice!), and 1/4 cup chopped cilantro in a blender.
- Blend until completely smooth. Add a splash of water if needed to help the blender.
- Heat 1 tablespoon of canola oil in a medium saucepan over medium-high heat.
- Pour the blended salsa into the saucepan.
- Bring the salsa to a boil, stirring occasionally.
- Reduce heat to medium-low, stir in 2 tablespoons of white vinegar and 1 teaspoon of chicken bouillon powder.
- Simmer for 10 minutes, or until the salsa has reduced by approximately half and has thickened slightly.
- Remove from heat and let cool to room temperature before serving. Enjoy with pupusas, yuca, enchiladas, or your favorite dish!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
17g
Fat
1g
Carbs
2g
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Lactose 15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Very Low Carbs Sauces Condiments Etc Vegetables Easy Central American Spring Summer Salsas Dietary Spicy Low Sodium Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Egg Free Free Of Something Low In Something Tomatoes Taste Mood
