Imported from Instagram
Pupusa Sauce for Business
A Salvadoran sauce served with pupusas, prepared with tomatoes, carrot, green chile, onion, and garlic. The carrot increases the yield, adds body, and helps balance the acidity of the tomatoes; the sauce can be strained for a finer texture.
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Ingredients
- 40 Tomatoes (Well cleaned)
- 2 Carrots (For this small batch; approximately 8 to 10 carrots or more can be used for a larger quantity of sauce)
- Green chile (Amount not specified)
- 0.5 Large onion (It can be white or red onion)
- 3 Garlic (Garlic cloves)
Steps
- 1
Thoroughly clean the 40 tomatoes.
- 2
Place the cleaned tomatoes in a pot and cook them. The available material does not specify the cooking temperature or time.
- 3
Add the 2 carrots, green chile, half of the large onion, and the 3 garlic cloves to the pot. Cook everything together until ready to blend; the exact cooking time and doneness indicators are not specified in the source.
- 4
Blend the cooked mixture until it becomes a sauce. The carrot helps give it more body and a slightly thick, smooth consistency, while also balancing the acidity of the tomatoes.
- 5
Optionally, strain the blended sauce to remove the tomato skins and seeds and achieve a finer, smoother texture. You can also leave it unstrained after blending.
Notes
The recipe indicates that 40 tomatoes yield approximately 2 gallons of sauce. The amount of green chile, the exact cooking temperature, and the cooking time are not specified. Adding more carrot may slightly change the color and add a sweeter note.
Nutrition per serving
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