This mild Salvadoran salsa roja is super easy to make and delicious served with pupusas, on tacos, with tortilla chips, or anywhere you enjoy salsa!

• 2 tbsp olive oil
• 1 15oz can whole tomatoes
• 1/2 white onion, coarsely chopped
• 1 clove garlic
• 1 jalapeño or serrano
• 2 tsp dried oregano (preferably Mexican)
• 1/2 tsp salt
• pepper to taste
• 1/4 cup cilantro (optional)

• Put all ingredients into a blender.
• Blend until fairly smooth.
• Transfer the sauce to a pot, and bring to a simmer over medium heat.
• Lower heat and let simmer with the lid ajar for about 30 minutes.
• Taste and adjust salt and pepper as desired.
• Keep in a sealed container in the fridge until ready to use.
• It keeps for about a week.