Salsa Tatemada
A smoky, fire-charred Mexican salsa made by blistering tomatoes, chiles, garlic, and onion until deeply roasted, then blending into a bold, rustic sauce.
Ingredients
- 4 Roma tomatoes
- 2 –3 dried chiles de árbol
- 1 –2 cloves garlic skin on
- ¼ white onion
- Salt to taste
- Optional: splash of water or oil for consistency
Instructions
- Heat a comal or cast iron skillet over medium-high heat.
- Place tomatoes, onion, garlic (skin-on), and chiles directly on the hot surface.
- Char all ingredients until blistered and blackened in spots, turning occasionally.
- Remove from heat and let cool slightly.
- Peel garlic skins.
- Add all ingredients to a blender or molcajete with salt.
- Blend or grind until slightly chunky (not fully smooth).
- Add a splash of water or oil if needed for consistency.
- Taste and adjust salt. Serve.
Notes
- Don’t be afraid of dark char—this is where the flavor comes from.
- For less heat, reduce chiles de árbol or swap with guajillo.
- Best texture is slightly chunky, not fully blended smooth.