Fire Roasted Salsa Tatemada
Fire Roasted Salsa Tatemada
Ingredients
- 5 roma tomatoes
- 1 serrano pepper
- 1/2 white onion
- 4 jalapeños peppers
- 4 garlic cloves
- 1 tablespoon olive oil, as needed
- 1 small bunch cilantro
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 1 teaspoon salt, to taste
Instructions
- 1
Preheat your oven broiler. Cut the 5 roma tomatoes in half.
⏱️ 2 min
- 2
Arrange the halved roma tomatoes, 1 serrano pepper, 1/2 white onion, and 4 jalapeño peppers on a baking sheet.
⏱️ 2 min
- 3
Place the baking sheet under the broiler and broil the vegetables for 5 minutes. Keep a close eye on them to prevent burning.
⏱️ 5 min
- 4
Carefully remove the baking sheet from the oven. The tomatoes should appear charred on top, and the peppers will have some roasted spots.
⏱️ 1 min
- 5
Add the 4 garlic cloves to the baking sheet among the other vegetables. Drizzle a small amount of olive oil over the garlic cloves.
⏱️ 1 min
- 6
Flip the jalapeños and the serrano pepper to ensure even roasting on all sides.
⏱️ 1 min
- 7
Return the baking sheet to the oven and continue broiling for another 5 minutes. All vegetables will have been broiled for a total of 10 minutes.
⏱️ 5 min
- 8
Once all vegetables are roasted to your liking, transfer them into a blender. Make sure to remove the skin from the garlic cloves before adding them to the blender.
⏱️ 2 min
- 9
Add a small bunch of cilantro, 1/2 teaspoon of black pepper, and the juice of 1 lime to the blender. Add salt to taste.
⏱️ 1 min
- 10
Blend all the ingredients until a desired consistency is achieved. For a traditional Salsa Tatemada, aim for a somewhat chunky but pourable consistency.
⏱️ 1 min
- 11
The Fire Roasted Salsa Tatemada is now ready to serve. It is perfect for tacos, quesadillas, or with tortilla chips.
Kitchen Tools
Nutrition Facts (per serving)
Fire Roasted Salsa Tatemada
- 5 roma tomatoes
- 1 serrano pepper
- 1/2 white onion
- 4 jalapeños peppers
- 4 garlic cloves
- 1 tablespoon olive oil, as needed
- 1 small bunch cilantro
- 1/2 teaspoon black pepper
- 1 lime, juiced
- 1 teaspoon salt, to taste
Instructions
- 1
Preheat your oven broiler. Cut the 5 roma tomatoes in half.
⏱️ 2 min - 2
Arrange the halved roma tomatoes, 1 serrano pepper, 1/2 white onion, and 4 jalapeño peppers on a baking sheet.
⏱️ 2 min - 3
Place the baking sheet under the broiler and broil the vegetables for 5 minutes. Keep a close eye on them to prevent burning.
⏱️ 5 min - 4
Carefully remove the baking sheet from the oven. The tomatoes should appear charred on top, and the peppers will have some roasted spots.
⏱️ 1 min - 5
Add the 4 garlic cloves to the baking sheet among the other vegetables. Drizzle a small amount of olive oil over the garlic cloves.
⏱️ 1 min - 6
Flip the jalapeños and the serrano pepper to ensure even roasting on all sides.
⏱️ 1 min - 7
Return the baking sheet to the oven and continue broiling for another 5 minutes. All vegetables will have been broiled for a total of 10 minutes.
⏱️ 5 min - 8
Once all vegetables are roasted to your liking, transfer them into a blender. Make sure to remove the skin from the garlic cloves before adding them to the blender.
⏱️ 2 min - 9
Add a small bunch of cilantro, 1/2 teaspoon of black pepper, and the juice of 1 lime to the blender. Add salt to taste.
⏱️ 1 min - 10
Blend all the ingredients until a desired consistency is achieved. For a traditional Salsa Tatemada, aim for a somewhat chunky but pourable consistency.
⏱️ 1 min - 11
The Fire Roasted Salsa Tatemada is now ready to serve. It is perfect for tacos, quesadillas, or with tortilla chips.