Growing Chefs! Ontario Salsa Roja

Salsa Roja

This sweet red salsa is great on its own with nacho chips or the perfect side for pupusas
1.5 cups salsa
1 28 ounce can tomatoes, diced or crushed1/2 head of cilantro1 small onion, diced1 cloves of garlic, minced2 tablespoons apple cider vinegar1 teaspoon sugar2 teaspoons dried oregano salt to taste
Cutting boardPairing knife or chef's knifeMeasuring cupsMeasuring spoonsBowls various sizes for ingredientsBlenderMedium potWooden spoonTasting spoonsDish towel

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

In a blender or food processor, purée tomatoes, onion, garlic, apple cider vinegar, sugar, oregano, and salt.

Get Cooking!

Pour tomato mixture into a large pot, and heat to medium heat. Cook for about 20 minutes until mixture has thickened. Partially cover the pot with a lid to avoid it sputtering and burning you.

Let cool, and serve alongside pupusas. Salsa roja will keep well in a covered container in the fridge for up to two weeks.