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, onions, and garlic. These are staples in Salvadoran cuisine, so it's no wonder they are the main ingredients in the salsa served with pupusas. Some people don’t need salsa to enjoy a pupusa, but I, on the other hand, have a hard time eating one without curtido and salsa de tomate.

What is salsa de tomate?

Salsa de tomate is tomato sauce. Its base is traditionally made with tomato, green bell pepper, onion, garlic, and seasonings. We eat it with anything we pair with curtido (see Episode 1). We also use it to stew meat and chicken or to make rellenos. The point is: this sauce is a foundational element in many Salvadoran dishes.

How to make a good tomato sauce for pupusas

I like my sauce thick and chunky. When I pour it over the curtido, it needs to hug it and stay on top. I’m not a fan of watery salsa that seeps straight through and ends up at the bottom of the plate. Unfortunately, most Salvadoran restaurants in the US serve tomato sauce with that thinner consistency.

At least in the US, I’ve noticed that the salsa has evolved with the fusion of different cuisines. 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 Puerto Rican flair. The recipe below includes optional ingredients you can add or leave out to give the salsa a new dimension.Some don't need it, others can't eat pupusas without it.

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

Instructions:

1. Place your ancho pepper in hot 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, it's 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.

It lasts for about 1 week as long as you keep it in the fridge. 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