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Roasted salsa tatemada recipe

Charred Roasted Salsa (Salsa Tatemada)

  • Author: Irena Macri
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Side
  • Method: Roasted
  • Cuisine: Mexican
  • Diet: Gluten Free


Rich, smoky and complex roasted salsa inspired by the Mexican salsa tatemada is made with charred onions, chiles, garlic and tomatoes and finished with refreshing lime and coriander. Use it as a dip or a condiment. Double the ingredients for a larger batch.



For charred ingredients
A little olive oil
1 large onion, cut into 57 wedges
1 red chile serrano, sliced in half lengthways
and deseeded
1 green jalapeno chile, sliced in half as well, deseeded
300350 g / 0.7 lb cherry tomatoes
5 garlic cloves, whole in shells
To finish
1/3 cup fresh coriander/cilantro
1 tablespoon lime juice
1/3 teaspoon salt


  • Preheat the oven to 250 C/480 F. Drizzle a flat baking sheet with a little olive oil and spread the charring ingredients evenly: tomatoes, chiles, onions and garlic (in shells). Place on the middle rack of the oven. Roast for 20 minutes, then remove the garlic cloves and put the sheet back for 5-10 minutes.
  • Remove cooked garlic from the shells. Allow the veggies to cool slightly.
  • Add all roasted ingredients to a food processor or a blender. You can also use a mortar and pestle to be more traditional. Add coriander, lime juice and salt and puree/blend the ingredients in short pulses as to not overprocess them. We don’t want a smooth puree but rather a course texture salsa.
  • Serve right away or store in the refrigerator (in an airtight container) for up to 7 days.
  • You can double the ingredients to make a larger batch or add a few more tomatoes.


Depending on the heat level of the chiles you use, the salsa could end up being quite spicy, even after they are deseeded. Have a quick taste of the raw chile to see how hot it is. I found our salsa was spicy but it had a mellow, warm heat to it and was very pleasant. If you want a less spicy finish, add a few extra cherry tomatoes to the baking sheet or use less chile. Adding a sweet red pepper (capsicum) to roasted ingredients can also dilute the heat a bit while adding lots of flavour.


  • Serving Size: 3 tablespoons
  • Calories: 72
  • Sugar: 4.6 g
  • Sodium: 201.7 mg
  • Fat: 3.8 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 9.5 g
  • Fiber: 2 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg
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