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Ingredients
| roma tomatoes: 4 |
| onions - white: 1/4 |
| garlic: 1 clove |
| serrano peppers: 4 whole peppers |
| water: 4 cups |
| chicken bouillon: 1 tsp |
| canola oil - for salads, woks and light frying: 1 tsp |
| distilled vinegar: 1 tsp |
Salsa for Pupusas
Credit: Food.com
User rating:
-
Prep Time
2 min -
Cook Time
10 min -
Servings
2 serving(s)
Tags
- Place the first 5 ingredients in the blender and blend on high.
- Heat the canola oil on medium high heat and pour the salsa into the pan.
- Bring to a boil stirring occasionally. Add the vinager and the chicken bouillon powder and continue boiling for 10 minutes until the salsa is reduced by half.
- Allow the salsa to come down to room temperature and serve.