How To make Roasted Tomato Salsa

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

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

Getcha Some APC BBQ Rubs Here:


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!

Fire Roasted Salsa ???? #freddsters #foodie #cooking #salsa #mexican #recipe #tacos #chips #cocina

HOMEMADE SALSA | THE GOLDEN BALANCE

#shorts

How to Can Roasted Salsa--In HALF the Time!

Usually, salsa recipes are so time-consuming! Chopping, chopping, chopping! Not this one! So much faster! So much easier! Note that this is not a full canning tutorial for beginners. Refer back to my Canning Zesty Salsa video for complete beginner instructions. If you'd like me to do complete instructions for this roasted version, please let me know. I'll definitely be making it again. :-)

Canning Zesty Salsa:

Three Rivers Homestead:

Roots and Refuge:

#everybitcountschallenge #growyourownfood

For an extra 10% off the only canning lids I buy these days, please use my ForJars affiliate link: and the Code: CARTER10. I have personally bought and used hundreds of these lids since 2021. Note that this is an affiliate link, and I will receive a small commission for which I am very grateful!

Note that these are Amazon Affiliate Links. If you purchase though my link, I may earn a small commission, at no cost to you. Unless otherwise noted, these are products that I use and absolutely RECOMMEND. Thank you so much for your support.

Canning:
Mrs Wages Pickle Mix: I have just started using this, but so far, so good.
Small Canning Rack: I love this. It has turned an old, cheap stockpot into a small batch canner.
Pomona Pecton (bulk): This is what I use for low to no sugar canning.
Pomona Pectin (3 pack)
All American Pressure Canner: This canner is generally sold out, but worth checking. I absolutely love it. I have the 10.5QT version, but if I had it to do again, I would get a larger size for stacking jars.
Canning Tool Kit: Funnel, jar gripper, debubbler, etc.

Other Kitchen Tools:
Sonders Los Angeles Teak Cutting Board: I have the XL size and absolutely love it. It becomes a party platter on the other side. The presentation is spectacular for a gift. The box it comes in is so fine, even my husband insisted I keep it.
Thirteen Chefs Mineral Oil: I apply this every other week to keep my favorite cutting board looking fantastic.
Babish 12 Piece Cookware Set: I can’t tell you how much I love these pots and pans. Excellent Quality, both the stainless and the carbon steel pieces. Great weight. Perfect cooking. Easy to clean. These are the best I’ve ever had.
Vegetable Chopper: Less mess, less crying. What’s not to love? I think mine was lost in the move .
Meat Masher/Tomato Crusher: You’ll wonder how you ever lived without this. Seriously!
Nesco Dehydrator: I keep this running pretty much nonstop.
Nesco Dehydrator Plastic Mesh Screens: Not only useful for keeping smaller items from falling through, but they make clean up so much easier.
Nesco fruit roll sheets:

Books:
Freeze Fresh: The Ultimate Guide to Preserving…: A fantastic reference for how to freeze produce for the best end results.
The Pickled pantry: I love that there are small batch recipes.
The Big Book of Kombucha: Excellent resource if you want to brew your own kombucha.
The Beginner’s Guide to Dehydrating Food: Excellent guide for anything you may want to dehydrate.
The All New Ball Book of Canning and Preserving: Good resource, primarily for water bath canning, but it does have chapters on other types of preservation.
The Complete Guide to Pressure Canning: I’ve made many recipes from this, and most have been huge hits. This is mostly complete “meals” in jars…soups, stews, etc. Great for grab and go on the pantry shelf.
Fermented Vegetables: Great guide for fermenting just about anything out of the garden.
Fiery Ferments: If you like it spicy, this one’s for you.
Preserving Everything: Super resource for inspiration.
DIY Canning: Good resource for small batch canning.
Preserving with Pomona’s Pectin: A gift from my daughter, I use this all the time. Excellent canning recipes with little to no sugar.
Ball Complete Book of Home Preserving: My first and most used canning book.
Ball Blue Book Guide to Preserving: The newer version of the one I use.
The Vegetable Gardener’s Bible: Great reference book.