How to Make SALSA TATEMADA | Charred Salsa Roja Recipe (al Molcajete & Blended)

SALSA TATEMADA! Tatmada means roasted, toasted, burnt, charred or grilled.

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Whatever you call it, this salsa is DELICIOUS! Salsa tatemada is probably THE most popular way to make salsa in South Texas and Northen Mexico. To make this recipe you just need to take your favorite ingredients and char them on the stove top burner, in a pan, on a griddle or over a fire while you’re grilling meat.

In this video we’re gonna make two different salsa tatemadas – one the old school way in the molcajete for a smaller serving, and the second one in the blender for a bigger batch when you need a crowd pleaser at the carne asada. Both recipes call for charring all your ingredients.

For the molcajete recipe we’re gonna use one clove of garlic, one roma tomato and one serrano pepper.

For the blender recipe we’re using four garlic cloves, three roma tomatoes, one red jalapeno, one green jalapeno, one guajillo pepper, one red habanero, one orange habanero and a thick slice of onion. Watch out, this one is HOT!

Remember – you can add more or less of any ingredient to achieve the heat or consistency that you prefer. Now let’s make some SALSA TATEMADA! Boom!

Roasted toasted burnt tartar grilled whatever you call it this salsa is delicious salsa tatemala is probably the most popular way to make salsa in South Texas and in northern Mexico to make this recipe you just need to take your favorite ingredients and Char them on the stovetop burner in a pan on a

Griddle or over the fire while you’re grilling Meats in this video we’re going to make two different salsa tatemalas one the old school way in the molcajete for a smaller serving and the second one in the blender for a bigger batch when you need a crowd pleaser at the carne

Asada both recipes call for charring all your ingredients for the molcajete recipe we’re going to use one clove of garlic one Roman tomato and one serrano pepper for the blender we’re going to use four garlic cloves three Roma tomatoes one red jalapeno one green jalapeno one guajillo pepper one red

Habanero one orange habanero and a thick slice of onion watch out this one’s hot make sure you have the fire department on speed dial remember you can always add more or less of any ingredient to achieve the Heat or consistency that you prefer now let’s make some salsa

Tatemala boom I’ve Got My Pan here we’re ready to go I’ve got my little stove I’m going to fire that up and I’m going to set this to about a medium there’s no oil required you don’t have to do anything hopefully the wind doesn’t blow

Out my fire I’m just going to go ahead and start with the jalapenos I’m doing one red jalapeno two green Serranos one green jalapeno one red habanero pepper one orange habanero pepper I’m gonna do the tomatoes last because the skin on the tomatoes tend to stick more so I

Don’t really want that rant to taste on my Chiles so I’m going to do that last I’m just going to take one slice of onions I do like to take out the little core here we’re going to lay that right here I’m going to put five garlics in

Here now the trick with the garlic you want to make sure you leave the skin on you don’t want to take that off until after the garlic is cooked I’m also going to do one chili cascabel in here I’m going to take the seeds out first

You want to make sure you rinse all your chilis and the onion before you put them in the pan and then basically all you got to do is let that pan get hot you don’t want too hot you’re not trying to burn them to the point that they taste

Ugly you just want to give them a nice Char on each side or as much as you can all the way around our onions starting to let out some moisture over here you can see that just starting to steam there I’m going to cut this in half so

It’ll burn so it’ll roast a little bit better one of the reasons we came outside to do this process is because they do let out a lot of Aroma you can smell the onion already and we just got started you can smell the Chili’s toasting already can

You hear that Sizzle that’s the onion that’s what you want you want a nice little char just like that this is very very similar to the fire roasted salsa but it’s gonna have a different flavor basically you’re getting a nice Char without the smoke look at them dancing they’ll start to

Dance once they start to cook a little bit these Chiles they’ll start doing the pit daps some people like to really burn them up on all sides really really roasty toasty I like to just put a nice little Char on them one of the things you got to have

When you do stuff like this you got to have a little patience don’t get in a hurry and try to cook them too fast or too quick they’ll be fine just give them a little time they’ll get nice and toasty you see that you want a nice Char

Not a burn burn all right I’m going to take these out these are done these Runners are definitely just about done you can tell they got really nice and roasted all the way around all right I’d say these habanero peppers are done they look pretty good to me this

Jalapeno is ready to go to the blender or the molcajete I’m gonna go ahead and put these tomatoes in here and let them go to town the trick with the tomatoes you want to roast them at a little lower temperature than your peppers at least that’s what works for me if you cook

Them too hot they burn a little too much on the outside and you get a little bit of that rented taste but if you cook them nice and slow let them roast in toast you won’t get that burnt taste you’ll have a roasty flavor but not

Burnt I like to cook them on all sides as much as possible stand them up on the end all right friends we’re done we’re gonna go ahead and get these Tomatoes off we’re going to go inside and let’s go ahead and make two Salsas one in the

Molcajete one in the blender let’s go ahead and get this molcajete salsa going so we’re going to peel all the skin off of the garlic now I want to do the garlic first salsa always needs a little bit of salt I’m going to use salt pepper

Garlic the OG I’m going to call that about an eighth of a teaspoon more or less I’m going to smash up that garlic first and kind of grind up that salt and pepper a little bit after that becomes a little paste I’m going to grab me a

Tomato over here so I’m just going to knock that out over here skin and all I’m going to kind of give it a little chop chop that just makes it a little bit easier to get it all meshed up so we’re going to go ahead and mash up the Tomato I

Like to do the Tomato first because it will begin to dissolve the salt and you can enjoy this outside a little bit sooner in my opinion when the salt is totally dissolved then you can add some more if you think you need it all I’m going

To use in here today is one of the Serranos and I’m going to cut that up into little pieces first I’m also going to put a little bit of onion in here drop it in here all right friend you want to smash up the chilies and the

Onion as much as possible without trying to take a bath with the salsa the way I did all right so just smash it up to the consistency that you like you could add another tomato to this if you want to tone it down make it a little bit more

Mellow I’m going to give it a taste and see where we’re at on the heat you never know when Serranos and jalapenos if they’re going to be super hot or super mild or somewhere in between I’m fixing to find out look at that pretty color you see all

That little Char there that’s really good one Serrano that hot even for me I think it needs a little more sauce I’m going to put a little bit more OG in here so at this point is where you may want to mash in another tomato that looks beautiful that looks really

Nice you have the onion the Chile the tomato and that really good garlic flavor and it’s hot this is basically the same style of salsa as our boiled salsa except that this has the Chile the Tomato the garlic and the onion all roasted together so it does give it a different flavor it

Really is delicious though fantastic we’re gonna make us a salsa tatemala but in the blender I like to start with one of the tomatoes today we have four garlics here I need another tomato in here there’s not quite enough liquid to liquefy those garlics I’m also going to put the

Guajillo Chile in here so we’re going to get that in there first along with the garlic and the tomatoes you want to make sure you get that cascabel really nicely chopped up into pepper flakes so you might need to push down a little bit and do it again I have one more tomato to go I have the red jalapeno green jalapeno and the green Serrano and a little bit of Fire two Habaneros then we also have the rest of the onion we don’t need to make a giant batch for my house because I’m the

Only one that eats the really hot stuff so here we go foreign how chunky it is it’s really personal preference so I once I blend it a little bit I like to give it just a couple of pulses now I’m going to check and see where I’m at

It’s a little bit thick oh it smells good I’m gonna go ahead and add a teaspoon salt pepper garlic which is OG and I’m going to add a little bit of water in here wound up being about a quarter cup of water all together we’re done all right my friend let’s

Pour this in here and see what she looks like oh that looks pretty pretty pretty pretty I can smell this it’s hot for this one I’m gonna do like my wife just kidding let’s see what we got here um pleasantly surprised that it’s not burning me up I just like

I’m shocked that with two Habaneros it’s not on fire but it has a nice lingering bite kind of comes on afterwards with those Habaneros I’m gonna put another teaspoon of OG because it does need a little bit more salt one of the things about Habaneros is that they don’t

Always hit you up front they come in like a steamroller low and slow and then they smash the crap out of you mm-hmm I like it both of these are Salsas that the mothers roasted toasted charred grilled or burnt however you want to call it or how far you want to

Take it I can tell you now after I had a few chips that habanero started to kick in and I started to sweat and I could feel it around my lips and my mouth not really bad but it was definitely there I hope you enjoyed this video me and Terry had

Fun making it for you guys we hope you enjoy it tag me hit me up when you make your salsa temada if you do it different go ahead and tell me in the comments how you like to do it if you’re interested in our wow rub an OG rub you can find

Those at pitmaster.us if you want to kick up your barbecue game go to pitmasterclass.us we love these Salsas and I know you’re going to love them too keep the smoke light make it work make it a wow kind of day boom I like them both they’re fantastic good

How many of each Chile of what type of Chile how many tomatoes how many garlics onion or no onion that’s really up to you this one’s saying hey pretty pretty pretty pretty pigs we are ready to make two styles of Salsas with our salsa tatuada with us

There’s a story behind that we used to own a little Mexican food restaurant and my cook one time said he was going to make a salsa Tate well I was kind of standing over there talking to a customer and I heard that the mother but what I heard was

Means like tattooed right that’s what I thought it meant we were tattooing the Chiles and the tomatoes like you know because they’re getting charred I was thinking that was what the tattoo was so for years I went around saying it’s not that it’s Tate which means chard grilled roasted or toasted

Something along those lines