Salsa for Pupusas, Pastelitos and Yuca Frita
This classic Salvadoran salsa is simple, smooth, and packed with rich tomato flavor and subtle heat. Perfect for drizzling over pupusas, pastelitos, or yuca frita, it’s made by blending simmered tomatoes and optional dried chiles with sautéed garlic and onion, then frying the mixture into a velvety, deep-red sauce. Easy to make and incredibly versatile, it’s a staple in any Salvadoran kitchen.
Equipment
Ingredients
- 3 – 4 roma tomatoes
- Optional: 2 – 6 dried chiles de árbol stems removed
- 1 1/2 tbsp neutral oil
- 1/4 small white onion
- 1 garlic clove
- 2 tsp chicken bouillon
- 1/4 tsp ground cumin
- 1/2 tsp dried oregano
- Salt to taste
- 1/2 – 1 cup reserved water
Instructions
- Boil the tomatoes and optional chiles de árbol in a small pot of water until softened, about 10 minutes.
- In a separate small saucepan, heat 1 tbsp of oil over medium heat and sauté the onion and garlic for 3 – 4 minutes until just golden.
- Add the sautéed onion and garlic to a blender with the cooked tomatoes, chiles, seasonings, and 1/2 cup of reserved cooking water. Blend until completely smooth.
- Heat the remaining oil in the saucepan and pour in the blended salsa.
- Cook over medium heat for about 10 minutes, stirring occasionally, until the salsa darkens and thickens.
- Taste and adjust salt. Add more reserved water if needed to reach your preferred consistency.
- Serve warm or at room temperature with pupusas, pastelitos, or yuca frita.
Notes
- Use more chiles for a spicier salsa or omit entirely for a mild version.
- Add a small pinch of sugar if your tomatoes are very acidic.
- This salsa stores well in the fridge for up to 5 days.
- Freeze leftovers in small containers to have it on hand anytime.
- Blend longer for a silkier texture or pulse for a chunkier style.
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