Salsa Tatemada
Thomas J. Story
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
On a wood-fired or charcoal grill, cook tomatoes, onion, and chiles over direct heat until charred on all sides, about 10–12 minutes total. Set tomatoes and onion aside to cool.
2
Place chiles in a fire-safe bowl, cover with foil, and set it near indirect heat to steam, about 10 minutes.
3
Transfer chiles to a mixing bowl and let cool. Once they can be handled, remove the chile skin.
4
Thinly slice the chiles and julienne the onion, then combine in the bowl. Crush the tomatoes with your hands, then add them to the bowl, mix, and season with salt.
Ingredients
6 whole beefsteak tomatoes
1 ½ onions
24 large green Anaheim chiles
salt, to taste
Directions
1
On a wood-fired or charcoal grill, cook tomatoes, onion, and chiles over direct heat until charred on all sides, about 10–12 minutes total. Set tomatoes and onion aside to cool.
2
Place chiles in a fire-safe bowl, cover with foil, and set it near indirect heat to steam, about 10 minutes.
3
Transfer chiles to a mixing bowl and let cool. Once they can be handled, remove the chile skin.
4
Thinly slice the chiles and julienne the onion, then combine in the bowl. Crush the tomatoes with your hands, then add them to the bowl, mix, and season with salt.
Search All of Sunset's Recipes
The Latest
Take a Tour of the Dreamiest California Take on a French Kitchen Garden
