A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic
This salsa is great served with Salvadorean pupusas as well as a salsa to eat with traditional meals such as Yucca and Enchiladas Salvadorenos (more like a tostada).