Salsa Tatemada

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!

Course Condiments Dips Sauces Etc

Cuisine Mexican

Diet Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 223kcal

Author Lyza

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.

Nutrition