Salvadoran Salsa Roja

Instructions

1. Sauté the aromatics
   Heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and jalapeño peppers and cook for another minute until fragrant.
2. Add the tomatoes
   Add the diced tomatoes and tomato paste to the pan. Stir well to combine all ingredients. Let the mixture cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
3. Season and simmer
   Add the dried oregano, ground cumin, salt, and chicken or vegetable broth. Stir well and bring the mixture to a simmer. Reduce heat to medium-low and let the salsa simmer uncovered for about 10 minutes, allowing it to reduce and thicken slightly.
4. Finish and adjust
   Remove the saucepan from heat and stir in the apple cider vinegar and chopped cilantro. Taste and adjust seasoning with additional salt if needed. For a smoother consistency, you can blend half or all of the salsa using an immersion blender or regular blender.
5. Cool and serve
   Allow the salsa to cool to room temperature before serving. The flavors will develop and meld as it cools. Transfer to a serving bowl or store in an airtight container in the refrigerator for up to 5 days.