Looking around at recipes for Salsa Tatemada there’s a lot of variation but a couple common things jumped out: roast/char the hell out of all the vegetables, use of some dried chilis for flavor, no cilantro
​
**INGREDIENTS:**
5 large Roma Tomatoes (25 oz)
8 large Tomatillos (25 oz)
One whole white onion (9 oz)
3 jalapenos
5 large garlic cloves
5 Guajillo dried peppers
7 Arbol dried peppers
3 Morita dried peppers (could use more if you like extra smokey taste)
4 tsp sea salt
1 TBSP lime juice
1/8 tsp ground cumin (yes 1/8, because I used 1/4 and that was too much)
1/4 tsp Mexican oregano
​
Yield is 5.5 cups / 1300 ml
​
**PROCEDURE:**
In the oven/broiler roast the following items until black, flip so both sides are black:
tomatoes
tomatillos
onion
jalapenos
garlics (these cook faster so remove them once done)
A fair amount of liquid will accumulate in the roasting pan, I discard this liquid and did not use it for the salsa. I roasted the vegetables whole, I did not cut them up.
In a small pot on the stove with 1/2 inch of water, steep the dried chili peppers: arbol, guajillo, morita
After roasting and steeping are done you can move on to blending.
First in the blender combine the steeped chilis and garlic, blend until smooth. Yes I included the steeping liquid from the pot.
Then add all of the roasted vegetables to the blender or food processer. I wanted the salsa to have a chunky texture so pulse the blender gently.
Add seasoning and lime juice.
​
**THOUGHTS:**
Absolutely beautiful color and texture, if I served this at a party it would definitely attract attention. Use of the guajillo chilis helps give it a deep red color and I love seeing the specks of black char. Definitely use your blenders “low” speed, I think chunky texture makes this salsa beautiful.
This was my first time using the Morita dried chili. I usually don’t like smoky tasting salsas but the smoky chili paired very well with the char broiled taste and also tartness from the tomatillos. When I first made this I had only used 2 Morita but later added a 3rd because I felt it needed more for balance. If you love smoky you could certainly use even more than 3.
It’s a very tart salsa, I think that’s because of all the tomatillos. Because of that I used more salt and less lime juice than normal. In the future I might halve the amount of tomatillos and see how that goes.
Few of the more more traditional Mexican Tatemada recipes I researched online use cilantro, I thought that seemed odd, but sure enough it works! No cilantro needed.
Stepheninblack
Oh my, that looks really! If you’re not all ready, leaving the garlic in it’s skin moderates it conversion to pure carbon…
pokipokimagicgirl
Love the in depth walkthrough! Also very tickled by the last tile. RIP your blender
haiku_nomad
Picture 4 of the roasted veggies is tantalizing! Cute kitty supervisor too.
NessunAbilita
This is some grade A content
chilemaniac
Awesome content! Would personally not discard the roasted liquid from tomatillos/tomatoes – that stuff is gold.
kimsilverishere
🐱
slothtrop6
You don’t peel the skins right? Is that specific to this variation of salsa?
In most red/plum tomato recipes that use grilling or broiling, the instructions suggest peeling the tomatoes (and skins of fresh peppers) after letting them steam. I don’t know (or don’t remember) what is supposed to be offensive about the skins. I did notice that even after peeling there is a smokiness imparted.
badhoneylips
Just made this — was pretty much to the letter, had an extra tomato and tomatillo in there so I added more chiles, and I had some dried Korean dark greens from the garden I added in as well. Insanely delicious. Thank you — it’s seriously so good.
I’m trying to stay away from chips at the moment, but will eat this on some chicken and asada bowls, over my eggs, and on top of roasted potatoes. Thanks for posting, and for the awesome breakdown!
Just an FYI… your list of ingredients does not include jalapeños but the picture and procedure do. Looks like you used 3 jalapeños. I’m going to try this today, might ease in with 2.
10 Comments
**INTRO:**
Looking around at recipes for Salsa Tatemada there’s a lot of variation but a couple common things jumped out: roast/char the hell out of all the vegetables, use of some dried chilis for flavor, no cilantro
​
**INGREDIENTS:**
5 large Roma Tomatoes (25 oz)
8 large Tomatillos (25 oz)
One whole white onion (9 oz)
3 jalapenos
5 large garlic cloves
5 Guajillo dried peppers
7 Arbol dried peppers
3 Morita dried peppers (could use more if you like extra smokey taste)
4 tsp sea salt
1 TBSP lime juice
1/8 tsp ground cumin (yes 1/8, because I used 1/4 and that was too much)
1/4 tsp Mexican oregano
​
Yield is 5.5 cups / 1300 ml
​
**PROCEDURE:**
In the oven/broiler roast the following items until black, flip so both sides are black:
tomatoes
tomatillos
onion
jalapenos
garlics (these cook faster so remove them once done)
A fair amount of liquid will accumulate in the roasting pan, I discard this liquid and did not use it for the salsa. I roasted the vegetables whole, I did not cut them up.
In a small pot on the stove with 1/2 inch of water, steep the dried chili peppers: arbol, guajillo, morita
After roasting and steeping are done you can move on to blending.
First in the blender combine the steeped chilis and garlic, blend until smooth. Yes I included the steeping liquid from the pot.
Then add all of the roasted vegetables to the blender or food processer. I wanted the salsa to have a chunky texture so pulse the blender gently.
Add seasoning and lime juice.
​
**THOUGHTS:**
Absolutely beautiful color and texture, if I served this at a party it would definitely attract attention. Use of the guajillo chilis helps give it a deep red color and I love seeing the specks of black char. Definitely use your blenders “low” speed, I think chunky texture makes this salsa beautiful.
This was my first time using the Morita dried chili. I usually don’t like smoky tasting salsas but the smoky chili paired very well with the char broiled taste and also tartness from the tomatillos. When I first made this I had only used 2 Morita but later added a 3rd because I felt it needed more for balance. If you love smoky you could certainly use even more than 3.
It’s a very tart salsa, I think that’s because of all the tomatillos. Because of that I used more salt and less lime juice than normal. In the future I might halve the amount of tomatillos and see how that goes.
Few of the more more traditional Mexican Tatemada recipes I researched online use cilantro, I thought that seemed odd, but sure enough it works! No cilantro needed.
Oh my, that looks really! If you’re not all ready, leaving the garlic in it’s skin moderates it conversion to pure carbon…
Love the in depth walkthrough! Also very tickled by the last tile. RIP your blender
Picture 4 of the roasted veggies is tantalizing! Cute kitty supervisor too.
This is some grade A content
Awesome content! Would personally not discard the roasted liquid from tomatillos/tomatoes – that stuff is gold.
🐱
You don’t peel the skins right? Is that specific to this variation of salsa?
In most red/plum tomato recipes that use grilling or broiling, the instructions suggest peeling the tomatoes (and skins of fresh peppers) after letting them steam. I don’t know (or don’t remember) what is supposed to be offensive about the skins. I did notice that even after peeling there is a smokiness imparted.
Just made this — was pretty much to the letter, had an extra tomato and tomatillo in there so I added more chiles, and I had some dried Korean dark greens from the garden I added in as well. Insanely delicious. Thank you — it’s seriously so good.
I’m trying to stay away from chips at the moment, but will eat this on some chicken and asada bowls, over my eggs, and on top of roasted potatoes. Thanks for posting, and for the awesome breakdown!
[Pic of the salsa!](https://i.imgur.com/teLXfFS.jpg)
Just an FYI… your list of ingredients does not include jalapeños but the picture and procedure do. Looks like you used 3 jalapeños. I’m going to try this today, might ease in with 2.