Salsa Tatemada (Fire Roasted Salsa)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
2 cups
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Calories
16 kcal
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Course
Condiments
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Cuisine
Mexican
Salsa Tatemada (Fire Roasted Salsa)
Description
This recipe calls for medium tomatoes, fresh jalapeño and serrano peppers, onion, and garlic cloves grilled over charcoal or gas until tender with a slightly crisp, charred skin. Grilling the vegetables brings out smoky and sweet notes enhancing the salsa's depth. Once cooled slightly, they are blended with fresh cilantro and chicken bouillon powder to add savory richness.
The salsa is pureed to a smooth consistency and seasoned with salt and black pepper to taste. The balance of smoky roasted vegetables and fresh herbs makes this salsa distinct from fresh, raw salsas.
Salsa Tatemada works well as a condiment for grilled meats, tacos, or as a dip. It can be served immediately or stored refrigerated in an airtight container for up to five days. It may also be frozen for longer storage. Proper grill maintenance and careful flipping of vegetables ensure even charring without burning.
Ingredients
- 3 tomato medium
- 2 jalapeño peppers stem removed, fresh
- 2 Serrano peppers stem removed
- ⅓ onion medium
- 2 garlic cloves
- ½ teaspoon chicken bouillon
- ¼ cup cilantro fresh
- salt to taste
- black pepper to taste
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 your grill to medium-high heat to ensure proper charring of vegetables.
- Grill vegetables slowly, allowing them to develop a charred skin without burning; flip gently to prevent falling into the grates.
- Oil the grill grates lightly with a paper towel and tongs to prevent sticking and achieve grill marks.
- Allow salsa to cool to room temperature before refrigerating to maintain quality and safety; store up to one week in the fridge.
- Freeze the salsa in airtight containers or bags for up to three months; thaw overnight in the refrigerator before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 16 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 16kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Sodium | 110mg | 5% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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