Salsa Tatemada
Source: Rick Martínez, Mi Cocina
Recipe Type: Appetizers and Sides | Seasons: Summer
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
INGREDIENTS
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
PREPARATION
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