Salsa Tatemada

Learn how to make salsa tatemada, a smoky Mexican charred salsa made with tomatoes, chiles, onion, & garlic for bold & authentic flavor.

Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Appetizers, Dips, Salsas, Sauces, Topping

Cuisine: Mexican

Servings: people

Get Recipe Ingredients

Heat a dry cast-iron skillet over medium-high heat. Place tomatoes cut-side down with onion and jalapeños. Cook until blistered and deeply browned, turning occasionally, about 8–10 minutes. Add garlic in the last 2-3 minutes.
Turn off heat. Add water to the skillet and scrape up any browned bits. Transfer vegetables, liquid, and salt to blender.
For a pourable salsa, blend a bit longer and add water as needed. For a chunkier texture, pulse just until combined. Avoid high speed, which can make the salsa frothy and change the flavor.
Taste and adjust salt, lime, or spiciness to your liking. Finish with chopped fresh cilantro and diced white onion if desired. Serve warm or chilled.

Tomatoes: I use 4-6 Roma tomatoes, depending on size. Make sure they fit in your skillet in a single layer for the best char.
No cast iron? Char the vegetables in any heavy skillet, on a comal, grill, or under the broiler (10-15 minutes, turning halfway). For open flame or comal cooking, leave vegetables whole and skip deglazing — just add about ½ cup water when blending.
Oil: Traditional tatemada is cooked dry, without oil, which gives you the best char. A light drizzle (1-2 teaspoons) can help prevent sticking if your pan isn't well-seasoned, but it's not needed.
Tomato skins: Leave them on or peel them off after charring; either way works.
Refry for even deeper flavor (optional). Heat 2 teaspoons olive oil in the same skillet over medium heat. Once shimmering, carefully pour in the blended salsa. Be careful, it will sizzle. Simmer 1-2 minutes to meld flavors, or up to 5 minutes for a thicker, richer salsa, stirring occasionally.