A Pati Jinich Recipe
Sonoran Roasted Salsa
2 cups approximately
Salsa Tatemada
Ingredients
- 1 pound ripe roma tomatoes
- 1/2 pound fresh chile verde, or Anaheim, Fresno or New Mexico chiles
- 1/4 large white onion, peeled and cut into two
- 2 unpeeled garlic cloves
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher or sea salt, or to taste
To Prepare
- Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and place on the tomatoes, chiles, white onion and garlic cloves.
- Broil for about 10 minutes, flipping the vegetables over halfway through, until charred and the tomatoes are mushy and beginning to release their juices. Remove from the heat.
- Alternatively, you can toast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
- Place the chiles in a plastic bag, or in a bowl and cover tightly with plastic. Allow the chiles sweat and cool. Then stem, peel and seed the chiles under a thin stream of water. Peel the garlic cloves.
- Coarsely chop the roasted tomatoes (don’t remove the skin, seeds or core), onion and cleaned chiles and place in a bowl, along with the garlic, and mix with a fork. Alternatively, you can mash them all together in a molcajete. Add the lemon juice and salt to taste, and serve. The salsa will keep for 5 days in the refrigerator.
