SALSA TATEMADA NORTEñA (FIRE-ROASTED SALSA)
Every region of Mexico has its way of making a chunky, fire-roasted salsa, with the classic tomato, onion and chile trio; it goes by tatemada, if charred, or martajada, if mashed. With only three ingredients, regional variations taste radically different based on the chile of choice, which becomes the soul of the salsa, defining its personality. In the Yucatan, the feisty habanero rules, but in Mexico's north (as well as Arizona and New Mexico), the king is Anaheim chile, whose crisp bite and mild, peppery taste embody this salsa tatemada norteña, a favorite for carne asada cookouts. The secret to making this salsa shine is to be generous with the salt; the charred juicy ingredients will appreciate it. Dip your chips in it, top your quesadillas with it or ladle it on sunny-side-up eggs sitting on refried beans for a northern style variation of huevos rancheros.
Provided by Pati Jinich
Categories condiments, appetizer, side dish
Time 45m
Yield About 2 cups (6 servings)
Number Of Ingredients 4
Steps:
- Start a charcoal or prepare a gas grill. Once hot, place the whole tomatoes, chiles and onion on the grill. Let the ingredients char for about 12 to 15 minutes, flipping every 3 to 4 minutes. Pull them off the grill once cooked: The tomatoes should be completely mushy, as their skins start to break and their juices start to come out. The chiles should be wilted, charred and wrinkled. The onion should be darkened and softened. (Alternatively, ingredients can be charred under the broiler on an aluminum foil-covered baking sheet, or directly on a preheated comal or a cast-iron pan set over medium heat.)
- Place charred chiles in a plastic bag, and close the bag well. Let chiles steam and sweat for 5 to 10 minutes. As soon as they have cooled enough to handle, remove them from the bag, slip off their skins, make a slit down the side of each and remove their seeds and stems. You could rinse the chiles under a thin stream of water, to help remove the seeds, or rinse them off by dipping them into a bowl of water. (Don't remove or discard the skin, seeds or juices from the tomatoes and onion.)
- Set the charred tomatoes, onion and cleaned chiles on a chopping board, and finely chop. Place in a bowl, add salt, and mash and mix with a fork. (Alternatively, ingredients can be mashed in a molcajete.) Taste for salt and add more, if needed.
- Serve immediately, or cover and refrigerate for up to 5 days. The salsa can be eaten cold, though is best consumed lukewarm or hot. If desired, you can reheat it in a small saucepan until warmed.
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Megan Sullivan
[email protected]This is my new go-to salsa recipe. It's so easy to make and it's always delicious.
Daniel Quayson
[email protected]I made this salsa for a party last weekend and it was a huge hit. Everyone loved it!
Emmanuelsony joshuana Ssekwiro
[email protected]This salsa is the BOMB! I love the smoky flavor that the roasted tomatoes give it.
faizee akhtar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of spicy food. But I'm so glad I did! This salsa is amazing. It's got just the right amount of heat, and it's so flavorful.
BH•ნიკექსა BH•ნიკექსა
[email protected]This salsa is a keeper! I'll definitely be making it again and again.
nawaratna adikari
[email protected]I highly recommend this salsa. It's easy to make, delicious, and versatile.
Tayyab Mehboob
[email protected]This salsa is a must-try! It's smoky, spicy, and tangy, and it's perfect for any occasion.
Thomas Coleman
[email protected]I've tried many salsa recipes, but this one is definitely my favorite. It's got the perfect balance of flavors and is always a hit with my family and friends.
Leylah Kelleher
[email protected]This salsa is so versatile. I use it on tacos, burritos, enchiladas, and even just as a dip with chips. It's delicious every time.
Emad Elshaer
[email protected]I love how easy this salsa is to make. I can have it ready in less than 30 minutes, which is perfect for busy weeknights.
Rivindu Prabhashwara
[email protected]This salsa is perfect for any occasion. I've served it at parties, picnics, and even just as a snack at home. It's always a hit.
Alan Grimoldi
[email protected]I'm not usually a fan of spicy food, but this salsa is the exception. It's got just the right amount of heat, and it's so flavorful that I can't get enough of it.
Ronnie Abshier
[email protected]This recipe is a game-changer! I've been making salsa for years, but this is by far the best I've ever had. The fire-roasted tomatoes give it such a unique flavor.
Asif Gul
[email protected]This salsa is amazing! It's got the perfect balance of smoky, spicy, and tangy flavors. I love that it's made with fresh, roasted tomatoes - it really makes a difference in the taste.