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Salsa Roja
2 c.
A tomato-based red sauce common in central American cuisine. There are many variations on this recipe, but the below combination of ingredients seems to form the common base for all of them.
Ingredients
Instructions
Instructions
5 minutes
1.
1.
Heat oil in a saucepan over medium heat. Fry onion, garlic, and chile until onion is translucent.
10 minutes
2.
2.
Add tomatoes and oregano; simmer until tomatoes are fully cooked.
3.
Puree until smooth, adding water to thin if necessary. Season with salt and pepper and stir in cilantro.
Used two soaked chiles de arbol and a guajillo instead of green chile; used Greek oregano; omitted cilantro. The salsa ended up a red-orange color and isn't that flavourful. Tastes too much like marinara to me.