Salsa Tatemada

Source: Rick Martínez, Mi Cocina

Recipe Type: | Seasons:

This recipe appears in Mi Cocina by Rick Martínez (Clarkson Potter, an imprint of Penguin Random House, 2022) and was demonstrated at the Foodwise Classroom on May 21, 2022.

Makes 3 cups


8 medium Roma tomatoes (900 g), cored and left whole
½ medium white onion (180 g), halved
2 chiles serranos, stems removed
4 garlic cloves, unpeeled
¼ cup (packed) (40 g) fresh cilantro leaves with tender stems
2 tablespoon fresh lime juice, or more to taste
¾ teaspoon (4 g) kosher salt, or more to taste


Line a large cast-iron skillet with a sheet of foil and heat the skillet over high. Add the tomatoes, onion, chiles serranos, and garlic to the hot, foil-lined pan and cook, using tongs to turn occasionally, until everything is charred on all sides, for about:

  • 3 minutes for the garlic
  • 4 to 5 minutes for the chiles
  • 6 to 8 minutes for the onion
  • 8 to 10 minutes for the tomatoes

Transfer to a plate to cool. Once cool enough to handle, peel the garlic.

Add the tomatoes, onion, chiles serranos, peeled garlic, cilantro, lime juice, and salt to a blender and puree on low speed, until the salsa is almost smooth but some small pieces remain.

Taste and season with more salt and lime juice if desired.

DO AHEAD: The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.

Farmers Market Ingredients