Salsa Tatemada (Fire Roasted Salsa)

20 mins
Serves 2
https://www.muydelish.com/salsa-tatemada/

Directions

  1. 1Preheat your charcoal or gas grill to medium-high heat.
  2. 2Preheat your charcoal or gas grill to medium-high heat.
  3. 3Preheat your charcoal or gas grill to medium-high heat.
  4. 4Place the veggies on the grill grates over the open flame.
  5. 5Place the veggies on the grill grates over the open flame.
  6. 6Place the veggies on the grill grates over the open flame.
  7. 7Keep an eye on them and give them a few gentle flips after a few minutes, aiming for tender yet slightly crisp veggies.
  8. 8Keep an eye on them and give them a few gentle flips after a few minutes, aiming for tender yet slightly crisp veggies.
  9. 9Keep an eye on them and give them a few gentle flips after a few minutes, aiming for tender yet slightly crisp veggies.
  10. 10Once the veggies have an amazing char on all sides, they are good to go.
  11. 11Once the veggies have an amazing char on all sides, they are good to go.
  12. 12Once the veggies have an amazing char on all sides, they are good to go.
  13. 13Roast tomatoes until they are soft inside and charred all around; they may take a little longer than the rest of the veggies.
  14. 14Roast tomatoes until they are soft inside and charred all around; they may take a little longer than the rest of the veggies.
  15. 15Roast tomatoes until they are soft inside and charred all around; they may take a little longer than the rest of the veggies.
  16. 16Cool the veggies for about 5 minutes prior to blending.
  17. 17Cool the veggies for about 5 minutes prior to blending.
  18. 18Cool the veggies for about 5 minutes prior to blending.
  19. 19Transfer the roasted vegetables to a blender.
  20. 20Transfer the roasted vegetables to a blender.
  21. 21Transfer the roasted vegetables to a blender.
  22. 22Add the cilantro and chicken bouillon to the blender.
  23. 23Add the cilantro and chicken bouillon to the blender.
  24. 24Add the cilantro and chicken bouillon to the blender.
  25. 25Puree until you reach your desired consistency.
  26. 26Puree until you reach your desired consistency.
  27. 27Puree until you reach your desired consistency.
  28. 28Taste and adjust the seasoning with more salt and black pepper if needed.
  29. 29Taste and adjust the seasoning with more salt and black pepper if needed.
  30. 30Taste and adjust the seasoning with more salt and black pepper if needed.
  31. 31Serve immediately or transfer to an airtight container once it has cooled.
  32. 32Serve immediately or transfer to an airtight container once it has cooled.
  33. 33Serve immediately or transfer to an airtight container once it has cooled.
  34. 34Store the salsa in the refrigerator for up to 5 days.
  35. 35Store the salsa in the refrigerator for up to 5 days.
  36. 36Store the salsa in the refrigerator for up to 5 days.

Ingredients

  • 3 medium tomatoes
  • 3 medium tomatoes
  • 3 medium tomatoes
  • 2 fresh jalapeños, stem removed
  • 2 fresh jalapeños, stem removed
  • 2 fresh jalapeños, stem removed
  • 2 serrano peppers, stem removed
  • 2 serrano peppers, stem removed
  • 2 serrano peppers, stem removed
  • 0.33 medium onion
  • 0.33 medium onion
  • 0.33 medium onion
  • 2 garlic cloves
  • 2 garlic cloves
  • 2 garlic cloves
  • 0.5 teaspoon chicken boullion
  • 0.5 teaspoon chicken boullion
  • 0.5 teaspoon chicken boullion
  • 0.25 cup fresh cilantro
  • 0.25 cup fresh cilantro
  • 0.25 cup fresh cilantro
  • Salt and pepper
  • Salt and pepper
  • 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.
Salsa Tatemada (Fire Roasted Salsa) | Clip Recipe