Salsa Tatemada (Fire-Roasted Salsa)
This easy salsa tatemada recipe is rich, smoky, and spicy, and has the perfect balance of heat and flavor.
We love all kinds of salsa–pico de gallo, tomatillo, restaurant-style, corn, peach, hatch chile, etc.! My daughter is the biggest salsa lover in the family and prefers smoky, spicy, tomato salsa so when I stumbled on this easy salsa tatemada (fire-roasted salsa) recipe on Muy Delish I made it for her. This charred salsa recipe is super easy to throw together and my daughter and the rest of us loved it! Perfect for serving with tacos, tostadas, homemade tortilla chips, and enchiladas.
Salsa Tatemada (Fire-Roasted Salsa)
Ingredients:
- 4 Roma tomatoes
- 2 serrano peppers, stems removed
- ½ medium onion, halved
- 2 garlic cloves, skins on
- ¼ cup fresh cilantro
- Fresh lime juice, to taste
- ½ teaspoon chicken boullion
- Sea salt and freshly cracked pepper, to taste
How to Make Salsa Tatemada (Fire-Roasted Salsa)
To char the veggies, If using a cast iron skillet, preheat the skillet on the stovetop over high heat.
If using a broiler, preheat the oven to high broil and line a baking sheet with foil. Side Note: If possible, you can also use a grill on high heat to fire-roast the veggies.
Place the veggies in the hot cast iron skillet on the stovetop over hight heat, or on the baking sheet and into the top shelf of the oven to broil.
Remove the lightly charred garlic after a few minutes and set aside to cool. Remove and discard the skin of the garlic once it is cool to the touch.
Flip the veggies once they are charred and continue to cook until all sides are lightly charred, 8-10 minutes. Side Note: If the onions or peppers start to char, remove them earlier than the tomatoes.
Cool the veggies by removing them from the skillet or oven and set aside on a plate to cool.
Blend the salsa by transferring the cooled roasted vegetables to a blender. Add the cilantro, lime juice, and chicken bouillon, and puree until smooth.
Taste and adjust the seasoning with more sea salt and freshly cracked black pepper if needed.
Serve immediately or transfer to an airtight container and store in the refrigerator. Enjoy.
Equipment
- Large Cast Iron Skillet or Baking Sheet or Grill
Ingredients
- 4 Roma tomatoes
- 2 serrano peppers stems removed
- ½ medium onion halved
- 2 garlic cloves skins on
- ¼ cup fresh cilantro
- Fresh lime juice to taste
- ½ teaspoon chicken boullion
- Sea salt and freshly cracked pepper to taste
Instructions
- To char the veggies, If using a cast iron skillet, preheat the skillet on the stovetop over high heat.
- If using a broiler, preheat the oven to high broil and line a baking sheet with foil. Side Note: If possible, you can also use a grill on high heat to fire-roast the veggies.
- Place the veggies in the hot cast iron skillet on the stovetop over hight heat, or on the baking sheet and into the top shelf of the oven to broil.
- Remove the lightly charred garlic after a few minutes and set aside to cool. Remove and discard the skin of the garlic once it is cool to the touch.
- Flip the veggies once they are charred and continue to cook until all sides are lightly charred, 8-10 minutes. Side Note: If the onions or peppers start to char, remove them earlier than the tomatoes.
- Cool the veggies by removing them from the skillet or oven and set aside on a plate to cool.
- Blend the salsa by transferring the cooled roasted vegetables to a blender. Add the cilantro, lime juice, and chicken bouillon, and puree until smooth.
- Taste and adjust the seasoning with more sea salt and freshly cracked black pepper if needed.
- Serve immediately or transfer to an airtight container and store in the refrigerator. Enjoy.
Must be very delicious with that smoky flavour!