Salsa Roja

Like I said, Salvadoran food tends not to be very spicy, so add more jalapeno if you like.
3 tablespoons olive oil
medium onion,
diced 3 small cloves garlic, minced
1 small jalapeno, seeded and minced
2 cups diced tomatoes (canned or fresh) and their liquid
2 teaspoons dried oregano (Mexican, if possible) Salt and pepper
Heat oil in medium skillet over medium heat. Add onions; saut until soft, 3 to 5 minutes.
Add garlic and jalapeno; saut until fragrant, another minute. Add tomatoes, oregano, and
salt and pepper to taste. Cook until flavors have mingled and the salsa has thickened to your
desired consistency. Allow the salsa to cool, and then whir it until smooth in a blender or
food processor.

Ingredients / Types of Pupusas:

Pupusa revuelta a classic pupusa made with chicarrn, cheese, beans.

Chicharrn Its not fried pork rind like in Mexico but cooked ground pork meat.

Quesillo cheese a soft, fast-melting, salty artisanal cheese.

Ayote a green squash of various sizes.

Loroco a vine with edible flowers. A staple ingredient in various sauces and dishes.

Mora an herb used in drinks and dishes.

Chipiln a legume high in minerals but used as an herb in many local cuisines.
Interesting, its considered a harmful weed in the US.

Pupusas are a traditional dish from El Salvador. Pupusas are corn tortillas with a filling - usually cheese
(pupusas de queso), beans, and/or Salvadoran-style chicharrn (finely ground pork). Apupusa
revuelta has all three fillings. Pupuasas are cooked on a griddle, and served with a pickled cabbage
slaw called curtido and thin tomato sauce (salsa roja).

Though pupusas resemble arepas, the dough for pupusas is made with nixtamalized
(alkaline treated) corn, which gives them the same distinctive nutty corn flavor that
tortillas and tamales have.

Ingredients:

3 cups masa harina (corn flour for making tortillas)

1 1/2 cups warm water
1/2 teaspoon salt (optional)
1 cup grated quesillo (Salvadoran cheese), or substitute queso fresco, mozzarella, or
farmer's cheese)
1/2 cup refried beans (optional)
1 cup Chicharrn (optional)

Preparation:
1.

2.
3.

In a large bowl, mix the masa harina with the water and salt, stirring well. Add more
water if necessary to obtain a soft dough that does not crack around the edges when
flattened.
Let the dough rest, covered with plastic wrap, for about 15 minutes.
If using the refried beans, place them in a blender or cuisinart and process until
smooth. Do the same with the pork - the consistency should be more like a paste.
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4.

Divide dough into about 6 pieces. Form a ball of dough, then make an indentation in
the ball. Place filling of choice in the indentation, and carefully wrap dough around the filling
to seal. Flatten ball into a disk, about 1/4 inch thick, being careful to keep filling from leaking
out of the edges. (this takes a little practice).
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5.

Wipe a very small amount of oil onto the surface of a heavy skillet (cast iron works
well). Heat the skillet over medium heat, and place the pupusas in the skillet. Allow to brown
on each side, like a tortilla, flipping as necessary. Remove from heat and serve warm.