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Salsa Tatemada

Salsa Tatemada recipe from Bacanora




Thomas J. Story

 6 whole beefsteak tomatoes
 1 ½ onions
 24 large green Anaheim chiles
 salt, to taste
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.