# Salsa Tatemada (Fire Roasted Salsa)

Salsa Tatemada (Fire Roasted Salsa) is the perfect blend of smoky, tangy, and spicy flavors made with fresh tomatoes, onion, jalapeños, serrano peppers, garlic and cilantro to add a vibrant flavor.

- Servings: 2 servings
- Total time: 20 min
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- charcoal or gas grill
- blender
- airtight container
- Food 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.

## Source

- Original video: https://www.muydelish.com/salsa-tatemada/
- Recipe page: https://www.cliprecipe.com/recipe/98ca65cd-9fcb-473f-a280-17aefe662af2
- Extracted: 2026-06-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt