Salsa Tatemada (Charred)

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I know what you are thinking what the heck is “Tatemada”? Well it means when you charr something on your stove either directly on the fire or on a non stick pan and get that burnt skin but still edible. Examples could be vegetables or tortillas cooked in an open flame. The beauty of this salsa is that delicious charr that gives it it’s color and explosion of flavors in your mouth. It has an awesome tang to it but not overbearing elevating any dish that you serve it with. I top my hash browns with it or even my re-fried beans.

Need a recipe to try this salsa on head over to my Vegan Barbacoa and make it on a Sunday morning for that Mexican American tradition. This Vegan Barbacoa is ready in under 30 minutes. Just a imagine barbacoa with re-fried beans and this awesome salsa tatemada is a match made in heaven.

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Salsa Tatemada

Before you start make sure to have a fan on and turn on your "Kitchen Hood", don't fear Gabby's here. Why you ask. Well we will be charring chiles and they produce a smell that will literally be overbearing for about 2 minutes. Make sure there isn't children in the same room as the one where you will be cooking this salsa.

Prep Time2 minutes mins

Active Time20 minutes mins

Total Time22 minutes mins

Course: Appetizer, Breakfast, Main Course, Side Dish, Soup

Cuisine: American, Mexican

Keyword: delicous, easy, flavorful, oil less

Yield: 16 Ounces

Author: conflictedvegan

Cost: $1.00

Equipment

• Stove
• Pan
• Blender

Materials

• 1/2 Cup Chile De Arbol rinse
• 7 Large Tomatillos Remove husks

Instructions

• You will start with placing the tomatoes on a non stick pan, no oil is necessary here. After 3 minutes rotate your tomatillos so that all sides are equally charred. Do this for about 15 minutes
  
• Remove your tomatillos and place in your blender or a plate and begin to charr the chiles. This is where you will need the fan and the kitchen hood. If opening a door helps do that too. Again rotate your chiles every minute for 3 minutes and remove from the stove. This step is short because the chiles are already dry and full of flavor.
  
• Place all of your ingredients in a blender and gently process so that your salsa will be chunky.
  
• Your salsa should look like this thick and chunky and full of flavor, go ahead and add salt to your preference and enjoy.
  

Notes

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