Salsa Tatemada (Fire-Roasted Salsa)
Servings 1 cup +/-
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.