The Pupusa series, episode 2: La Salsa de tomate (Tomato Sauce for Pupusas)

Some don't need it, others can't eat pupusas without it

In a Salvadoran kitchen you will always find tomatoes, bell peppers, onion and garlic. Those are a staple in the Salvadoran cuisine, so it's no wonder that those are the main ingredients in the salsa eaten with pupusas. There are some people that don't need salsa to eat a pups but I on the other hand have a hard time eating a pupusa without curtido and salsa de tomate.

What is Salsa de tomate?

Salsa de tomate is tomato sauce. It's base is traditionally made with tomato, green bell pepper, onion, garlic and seasonings. We eat it with anything we eat curtido (1st Episode) with, we make is to stew meat and chicken or to make rellenos. The point is, that we use this sauce as a base in many Salvadoran dishes.

How to make a good tomato sauce for pupusas?

I like my sauce thick and chunky. When I pour it on top of el curtido, it needs to hug el curtido and remain on top of it. I'm not a fan of salsa that is more watery and when you pour it on top of anything it just passes through and goes to the bottom of the plate. Unfortunately, most Salvadoran restaurants serve the tomato sauce with that liquid consistency.

At least in the US I have notice that the salsa has evolved with the fusion of different cuisines in the US. Which, brings me to my recipe. I use the traditional recipe as a base but I like to play around with the flavors and add a bit of Mexican spice or puertorican flavor. The recipe below has optional items that you can add or keep out to add a new dimension to the salsa.

Ingredients

• 6 roma tomatoes

• 1/2 green bell pepper

• 1/2 red bell pepper

• 1/2 white onion

• 2-3 garlic cloves

• 1 jalapeño or serrano (optional)

• 1 dried chile ancho

• 1 tsp chicken buillon

• 1 tsp dried oregano powder

• 1 tsp garlic powder

• 1/2 tsp ground cumin powder

• 3 tsp salt or to taste

• 1 tsp ground black pepper

• 1tbsp olive oil

• 1 cup Water (Optional)

Instructions:

1. Place your ancho pepper in water to soften it up.

2. Heat up your pan on medium heat and once hot add the olive oil. You can chop the veggies or roast them whole, its up to you and how big of a blender you have. Add your onion, bell peppers, jalapeño/serrano, garlic and tomatoes to the pan and stir until charred.

3. Once they are charred to your liking, remove them for the heat and let them rest for 5 minutes.

4. Add them to your blender and add in your dried Ancho pepper and all the seasonings. If you want a more watery consistency add in half of the water and blend throughly until smooth. If you want a thicker consistency don't add any water when blending.

5. Heat up a small pot, once hot pour in your blended mixture. Use the other half of the water to pour into the blender and get the remaining sauce and pour into the pot.

6. Taste test and adjust seasonings to your palette. Remember that salt helps bring out all the other flavors. Once it has boiled, let it rest for 30 mins.

7. Strain it

8. Place it in a glass container and store it in the fridge until use.

I recommend using it asap, it last in the fridge about 1 week. Please always label and monitor your food before you eat.

Let me know if you try this recipe and to see more day to day recipes follow me on social media: @flourishwithg