Salsa Tatemada

Ingredientes

By popular request, I’m sharing my salsa tatemada recipe, just like my dad used to make it.

He always used plenty of árbol chillies pa’que pique. Good-quality tomatoes are a must. Don’t forget to char the garlic with the skin on, and it’s important to properly tatemar the chillies too.

Tatemar comes from Nahuatl, from the word tlatemati, which means “to roast over fire,” so you can char the vegetables on a BBQ, over a comal, or like me, in a skillet.

This is more of a technique than a strict recipe, and I’m sure many Mexicans would agree it’s the best way to make salsa, those charred, smoky bits bring the magic. You can make it in a molcajete or simply blend it.

It goes with everything, and it’s absolutely delicious. And make it spicy, because if it’s not, then in my opinion… it’s not really salsa.

If you make it, let me know if it becomes your favourite too.

Buen día,

Karlita x