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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 626g Recipe makes 2 cups) |
||
| Calories 55 | ||
| Calories from Fat 24 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.7g | 4% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 203mg | 8% | |
| Potassium 352mg | 10% | |
| Total Carbohydrate 7.2g | 2% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 4.3g | ||
| Protein 1.6g | 3% | |
Salsa for Pupusas
By: Tiny_Toodles
Mar 19, 2008
This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).
2 cups
Ingredients
- 4 roma tomatoes
- 1/4 small white onion
- 1 small garlic clove
- 4 serrano chilies
- 4 cups water
- 1 teaspoon chicken bouillon powder
- 1 teaspoon canola oil
- 1 teaspoon vinegar
Directions
1
Place the first 5 ingredients in the blender and blend on high.2
Heat the canola oil on medium high heat and pour the salsa into the pan.3
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.4
Allow the salsa to come down to room temperature and serve.
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Featured Reviews for This Recipe
From: Transylmania
On Sep 9, 2008
This tasted great but the recipe mentions vinegar that isn't listed in the ingredients. I didn't add any because I wasn't sure how much to add. It was delicious with the pupusas though.
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