From DN Recipes by David Nagy · Food & Beverage

Salsa Tatemada

Published

 
Salsa Tatemada
South Texas roasted red salsa. A deep, rich sauce of charred tomatoes, chile peppers, and aromatics blended together
Ingredients
  • 4 plum tomatoes (1 pound), cut in half, lengthwise
  • 2 serrano chiles, stems removed, remove seeds/ribs for a milder version, or use stemmed & seed jalapenos
  • 4 cloves garlic, peeled
  • 1/4 small yellow onion, peeled
  • 1/2 cup chopped cilantro
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
Directions
  1. Turn on the broiler and position the rack 4-inches away from the heating element.
  2. Place the tomatoes, Serrano chiles, garlic, and onion in a cast-iron skillet, then slide the skillet under the broiler. Cook for 10 minutes, then turn over the chile peppers and remove the garlic from the skillet, and place the garlic in the blender.
  3. Return the skillet to the oven and continue to cook 10-15 more minutes until everything remaining is blackened. Remove the tomatoes, chiles, and onion from the skillet, and place in the blender.
  4. Pour 1 cup of water into the skillet and swirl it around. Pour the liquid into the blender along with the lime juice, cilantro and salt. Blend on low-medium until smooth, then taste and add more salt if needed. Do not blend on high to avoid overly airy salsas the texture of a smoothie.