This is a mild Salvadoran-style salsa, where most of the flavor comes from tomatoes, so choose the ripest, reddest ones you can find. It is the traditional topper for pupusas, the specialty at 3 in 1 Restaurant in Indianapolis. (Find that recipe on midwestliving.com as well.)

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
10 mins
total:
40 mins
Servings:
6
Yield:
1 1/3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, combine tomatoes and enough water to cover. Bring to a boil; reduce heat. Simmer, uncovered, until tomatoes are soft and the skins have started to burst open and peel, about 10 minutes. Using a slotted spoon, remove tomatoes from water; let cool and remove skins. Do not discard cooking water.

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  • In a blender, combine tomatoes, onion, garlic and salt. Cover and blend until smooth. If necessary, add some of the tomato cooking water to make smooth. Do not add too much or sauce will be watery.

  • Transfer mixture to a saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until slightly thickened, 20 to 30 minutes. Let cool before serving.

Nutrition Facts

16 calories; carbohydrates 3g; insoluble fiber 1g; sugars 2g; protein 1g; vitamin a 544.6IU; vitamin c 8.7mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 10.1mcg; sodium 198mg; potassium 175mg; calcium 9mg; iron 0.2mg.
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