Salsa tatemada is basically a spicy salsa that uses roasted tomatoes, garlic, jalepeno, serrano chiles and onions. The roasted vegetables are cooled down, then pureed to the consistency you desire.
The best thing about this recipe is that you can make it to your liking, you will find this is the easiest recipe for salsa you will ever make or need in your recipe box! I used cherry tomatoes as that’s what I had on hand, any tomato will work just fine. Also if you want more heat, add 2 serrano chiles and 1 jalapeno.
Roasting the vegetables gives this salsa a slight smokey flavor, it’s ok if your vegetable are not cooked completely through and if you need to expedite things, broil the vegetables for 5-8 minutes instead of roasting them.
Place tomatoes, onions, serrano and jalapeno peppers, garlic on a baking sheet, add oil and salt
Bake for 10 minutes, toss and bake for an additional 10 minutes or until the vegetables become a little chard.
Remove from oven, let the vegetables cool down then puree in small batches to the consistency you desire. I let mine puree for a bit as I was not looking for a chunky salsa.
Enjoy with your favorite crackers!
This is a great salsa that is so easy to make and will last a week in the refrigerator. If serrano chilies are too hot for you, omit them and only use 1-2 jalepeno peppers. I have found the first day this salsa is the hottest and over time the heat from the chilies dissipates.
Just for fun I put some on a roll with some sliced deli meat, I used the salsa instead of mayonnaise and it was delicious!
I will work on other recipes to use this very versatile salsa for!
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Thank you again ~ Patty Limatola-Tanenbaum