Salsa Roja
Tomato-based salsa, served with pupusas and other dishes.
Valori Nutrizionali
* Il % del Valore Giornaliero (VG) indica quanto un nutriente in una porzione di cibo contribuisce a una dieta giornaliera. 2.000 calorie al giorno sono utilizzate per i consigli nutrizionali generali.
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Pupuseria Katarina
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Salsa Roja, a fundamental element of Salvadoran cuisine, reflects the country's indigenous roots and Spanish colonial influences. The use of tomatoes and chili peppers dates back centuries, with indigenous communities cultivating these ingredients long before the arrival of Europeans. The Spanish introduced techniques and other ingredients, contributing to the salsa's evolution into its modern form.
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Salsa Roja is an indispensable condiment in Salvadoran cuisine, deeply ingrained in the country's culinary traditions and often served alongside many dishes. Its presence elevates everyday meals and signifies hospitality.
Pupusa Accompaniment
Salsa Roja is almost always served with pupusas, acting as a counterpoint to the savory filling and the slightly rich texture of the masa. It is considered essential for a complete pupusa experience.
Table Staple
In many Salvadoran households, Salsa Roja is a constant presence on the table, ready to be used as a dip, topping, or sauce for a variety of dishes, showcasing its versatility and cultural importance.
Homemade Tradition
Salsa Roja is frequently made from scratch in homes, passed down through generations of families. Recipes vary slightly, reflecting regional and familial preferences.
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Salsa Roja boasts a vibrant and savory flavor profile, characterized by a balance of acidity, sweetness, and a subtle kick of spice. The core flavors revolve around the fresh, cooked tomatoes, enhanced by aromatics and peppers.
The primary flavor component is ripe, cooked tomatoes, providing a sweet and acidic base. Onions and garlic contribute savory depth and aroma. Chili peppers, typically mild varieties like jalapeños or serranos (though often used sparingly or omitted to control the heat level when served with pupusas for a wider audience), add a touch of spice. Other common additions include bell peppers for sweetness and vegetal notes, and sometimes a touch of sugar or vinegar to balance the flavors. Herbs like cilantro or parsley can contribute fresh, herbaceous notes. It is traditionally a cooked salsa.
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Tomato Selection
Use ripe, flavorful tomatoes for the best taste. Roma or plum tomatoes are often preferred because of their lower water content.
Control the Heat
Adjust the amount and type of chili peppers to control the level of spiciness. For a milder salsa, remove the seeds and membranes from the peppers or omit them entirely.
Simmering Time
Simmering the salsa for a sufficient amount of time allows the flavors to meld and deepen, creating a richer and more complex flavor profile.
Fresh Herbs
Add fresh herbs like cilantro or parsley towards the end of the cooking process to preserve their vibrant flavor and color.
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