How to Make SALSA TATEMADA | Charred Salsa Roja Recipe (al Molcajete & Blended)

serrano peppers

🥗Healthier: jalapeño peppers

💰Cheaper: green bell peppers

Jalapeños are milder, while green bell peppers are more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is cost-effective.

Char ingredients on a stovetop burner or griddle.

Start with one red jalapeno, two green serranos, one green jalapeno, one red habanero, and one orange habanero.

Add one slice of onion, removing the core.

Place five garlic cloves in the pan with the skin on.

Rinse all chilis and onion before cooking.

Heat the pan to medium, ensuring it doesn't get too hot.

Char the chilis and onion until they have a nice char, not burnt.

Once charred, remove the chilis and onion from the pan.

Add tomatoes to the pan and roast them at a lower temperature to avoid burning the skin.

Once the tomatoes are roasted, remove them from the pan.

For the molcajete salsa, peel the skin off the garlic, then smash it with salt and pepper to form a paste.

Chop the roasted tomato and add it to the molcajete.

Add one serrano pepper, chopped, and a bit of onion to the molcajete.

Smash the ingredients together until desired consistency is reached.

Taste the salsa and adjust seasoning if necessary, adding more tomato if desired.

For the blender salsa, start with one tomato, four garlic cloves, and one guajillo pepper in the blender.

Add the remaining tomatoes, red jalapeno, green jalapeno, green serrano, and the rest of the onion.

Blend to desired consistency, adding water as needed (about a quarter cup).

Taste and adjust seasoning with salt and pepper.

Cooking Techniques

Equipment Needed

Spice Level: