Salsa Tatemada Recipe (Fire-Roasted Salsa)
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This Salsa Tatemada lets you enjoy the same rich, smoky, and spicy flavors of fire-roasted salsa without using a grill. It’s so easy and ready in 30 minutes!
No grill? No problem!
This charred roasted salsa cooks the tomatoes, chiles, onion, and garlic in the oven, so it’s almost hands-free.
The perfectly charred veggies are then cooled and blended in the food processor, resulting in the most amazing, complex salsa you’ll ever make.
Why settle for store-bought if this recipe is done in just 30 minutes?
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Did you know you can make delicious Mexican-inspired recipes without meat or dairy? Check out these crispy black bean sweet potato baked burritos and vegan nachos, best served with Salsa Tatemada.
Why You’ll Love This Salsa Tatemada Recipe
- Fire roasted salsa is a guaranteed crowd-pleaser with its delicious blend of smoky and spicy flavors. Ditch the jarred, watery salsa and go for this homemade, flavor-packed salsa.
- You won’t need a charcoal or gas grill to make this Salsa Tatemada. Your roasted vegetables will easily achieve an amazing char in the oven!
- This charred roasted salsa is versatile and goes with everything! Serve it with chips, burritos, tacos, quesadillas, and Birria, or use it as a base for soups, casseroles, and stews.
Ingredients And Substitutions
Plum tomatoes – These meaty tomatoes are perfect for Salsa Tatemada, but you can also use cherry tomatoes or even tomatillos!
Serrano chile peppers – How hot do you like your salsa? Feel free to use different chile peppers, including dried ones like Chile de Arbol. If you want to tone down the heat of your homemade salsa, you can also roast red peppers and add them to the blend.
White onion – Sweet yellow onion will also be delicious in this slightly chunky, fire-roasted salsa.
Garlic – Two words: Charred garlic. Need I say more?
Olive oil – Olive oil helps get that nice, crisp finish on the roasted vegetables.
Cilantro – Fresh cilantro provides a pop of freshness that complements the flavors of the charred vegetables.
Lime juice – Brighten your roasted salsa with a little bit of lime juice!
Salt – A hint of salt really brings out the deep-roasted and charred salsa flavors.
Water – To help with blending.
Tips For Making This Recipe
Roast on a Flat Baking Sheet
Place your roasted veggies on a flat baking sheet—don’t use a deep tray—to get the perfect charred finish.
Use a Grill
You can also cook the vegetables on a gas or charcoal grill over medium-high heat. The trick is not to flip them too much. Instead, roast the veggies until they’re tender and slightly crisp with charred skin.
Storage Tips
Transfer leftovers to an airtight container and refrigerate for up to a week. You can also freeze Salsa Tatemada in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
Fire Roasted Salsa Recipe FAQs
What is Salsa Tatemada?
Is Salsa Tatemada spicy?
Salsa Tatemada is spicy, but it has a more complex flavor profile. Besides the heat and smoky flavors, this salsa also has a bit of sweetness and tanginess from the caramelized veggies.
How do you tone down spicy salsa?
Always remove the seeds and membranes of your hot peppers so your salsa won’t get too spicy. You’re also free to customize your condiment and offset the heat with some sweet mangoes.
What kind of chiles are used in fire-roasted salsa?
Salsa Tatemada features Serrano chiles, but you can also use dried and fresh chiles like habanero peppers, jalapeno chiles, or chipotle peppers!
Is it okay to make charred roasted salsa the day before?
Of course! Just refrigerate your charred salsa and enjoy it within a week. This will actually allow everything to meld together for a better-tasting salsa.
More Delicious Mexican-Inspired Vegan Recipes
I found this recipe for vegan quesadilla that I HAVE to try!
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Salsa Tatemada
Equipment
Ingredients
- 5 plum tomatoes, halved
- 2 Serrano chile peppers, halved and deseeded
- 1/2 white onion, sliced into wedges
- 2 garlic cloves
- 2 tbsp olive oil
- 2 tbsp fresh cilantro, chopped
- 2 tsp fresh lime juice
- Salt to taste
- 1/3 cup water
Instructions
- Preheat the oven to 465°F.
- Arrange the tomatoes, chiles, onion, and garlic on a baking sheet. Drizzle them with olive oil and toss to coat.
- Roast the vegetables for 20 minutes.
- Remove the chile stalks and garlic skins. Cool the roasted veggies, then transfer them to a food processor. Add the cilantro, lime juice, salt, and 1/3 cup of water.
- Blend in short pulses until you reach your desired consistency—some prefer it slightly chunky! Transfer your Salsa Tatemada to a bowl and enjoy.
Notes
- Place your roasted veggies on a flat baking sheet—don’t use a deep tray—to get the perfect charred finish.
- You can also cook the vegetables on a gas or charcoal grill over medium-high heat. The trick is not to flip them too much. Instead, roast the veggies until they’re tender and slightly crisp with charred skin.
- Transfer leftovers to an airtight container and refrigerate for up to a week. You can also freeze Salsa Tatemada in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before serving.
