Salsa Tatemada (Fire Roasted Salsa)

Name: Salsa Tatemada (Fire Roasted Salsa)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 cups
Ingredients: 3 medium tomatoes; 2 fresh jalapeños; 2 Serrano peppers; ⅓ medium onion; 2 garlic cloves; ½ teaspoon chicken boullion; ¼ cup fresh cilantro; salt and pepper to taste

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
2 cups
Calories
16 kcal
Course
Condiments
Cuisine
Mexican

Salsa Tatemada (Fire Roasted Salsa)

Delilah Cunningham

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Salsa Tatemada (Fire Roasted Salsa) is the perfect blend of smoky, tangy, and spicy flavors made with fresh tomatoes, onion, jalapeños, serrano peppers, garlic and cilantro to add a vibrant flavor.

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Ingredients

Servings

3 medium tomatoes
2 fresh jalapeños stem removed
2 Serrano peppers stem removed
⅓ medium onion
2 garlic cloves
½ teaspoon chicken boullion
¼ cup fresh cilantro
salt and pepper to taste

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Instructions

Preheat your charcoal or gas grill.
Place the veggies on the grill grates. Keep an eye on them and give them a few gentle flips after a few minutes. We're aiming for tender yet slightly crisp veggies.
Once they've got tha amazing char on all sides, they're good to go.
Transfer the roasted vegetables to a blender. Add the cilantro, chicken bouillon, and puree until smooth.
Taste and adjust the seasoning with more salt and black pepper if needed.
Serve immediately or transfer to an airtight container once it has cooled. The salsa will keep in the refrigerator for up to 5 days.

Notes

Preheat the Grill: Fire up your grill to medium-high heat. You want it nice and hot before those veggies hit the grates.
Don't Fiddle Too Much: Let your veggies cook for a few minutes on each side. Don't be too eager to flip them—let them develop that delicious charred skin.
Oil the Grates: Use tongs and a paper towel soaked in oil to grease the grates. This helps prevent sticking and gives your veggies those coveted grill marks.
Place with Care: Lay and flip your veggies slowly on the grill. Some my fall between the grates!
Off the Grill: Once your veggies are perfectly grilled, transfer them to a platter. They all may cook at different rates.
Fridge – Before, storing, make sure the salsa is at room temperature and not hot. Store in the refrigerator in a glass jar or container for up to 1 week.
Freezer – Freeze in an airtight, freezer-safe storage container or freezer bags for up to 3 months.
To Thaw – Let thaw overnight in the refrigerator before using.

Nutrition Information

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Serving 0.25cup Calories 16kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Sodium 110mg (5%) Potassium 21mg (1%) Fiber 1g (4%) Sugar 2g (4%)