Salsa Tatemada (Fire Roasted Salsa)
Directions
- 1Preheat your charcoal or gas grill to medium-high heat.
- 2Place the veggies on the grill grates over the open flame.
- 3Keep an eye on them and give them a few gentle flips after a few minutes, aiming for tender yet slightly crisp veggies.
- 4Once the veggies have an amazing char on all sides, they are good to go.
- 5Roast tomatoes until they are soft inside and charred all around; they may take a little longer than the rest of the veggies.
- 6Cool the veggies for about 5 minutes prior to blending.
- 7Transfer the roasted vegetables to a blender.
- 8Add the cilantro and chicken bouillon to the blender.
- 9Puree until you reach your desired consistency.
- 10Taste and adjust the seasoning with more salt and black pepper if needed.
- 11Serve immediately or transfer to an airtight container once it has cooled.
- 12Store the salsa in the refrigerator for up to 5 days.
Ingredients
- 3 medium tomatoes
- 2 fresh jalapeños, stem removed
- 2 serrano peppers, stem removed
- 0.33 medium onion
- 2 garlic cloves
- 0.5 teaspoon chicken boullion
- 0.25 cup fresh cilantro
- Salt and pepper
Equipment
charcoal or gas grillblenderairtight containerFood processor
Tips
- Preheat the Grill: Fire up your grill to medium-high heat. You want it nice and hot before those veggies hit the grates.
- Don’t Fiddle Too Much: Let your veggies cook for a few minutes on each side. Don’t be too eager to flip them—let them develop that delicious charred skin.
- Oil the Grates: Use tongs and a paper towel soaked in oil to grease the grates. This helps prevent sticking and gives your veggies those coveted grill marks.
- Place with Care: Lay and flip your veggies slowly on the grill. Some my fall between the grates!
- Off the Grill: Once your veggies are perfectly grilled, transfer them to a platter. They all may cook at different rates.
- Don’t rinse or peel the skin on the roasted veggies. The goal is to keep the best part: the char flavor.
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