This salsa roja tatemada is a delicious charred arbol chili salsa, and the one salsa recipe you must learn how to make well. This is probably one of the most common and used methods in Mexican cuisine to make spicy salsas. The charred bits on the vegetables add a lot of flavour to it. It was my dad’s preferred way to make salsas, and this recipe was his favourite.
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Serves
4
Small Onion
Salad Tomatoes
Garlic Clove
Arbol Chillies
Sea Salt
Lime
Unknown ingredient
Serves
4
Small Onion
Salad Tomatoes
Garlic Clove
Arbol Chillies
Sea Salt
Lime
Unknown ingredient
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Step 1.
Peel the onion and garlic. Heat a frying pan over a high heat. Add the tomatoes, onion and garlic clove and cook for about 10 mins until charred, turning the veggies from time to time. Transfer everything to a plate and set aside.
Step 2.
Fill a bowl with boiling water. Add the arbol chillies to the frying pan set over a high heat and fry them just for a few seconds. Transfer the arbol chillies to the bowl of hot water and set aside for 10 mins to rehydrate.
Step 3.
Once the chillies are rehydrated, place them in a blender along with the other pan-fried veggies. Add a generous splash of the water used to rehydrate the chillies.
Step 4.
Blitz using the pulse option. This way the salsa will have a smooth texture, but you will see some bits. If you don't have a pulse option, just blend it very quickly.
Step 5.
Squeeze in the juice of the lime, season to taste and add a splash more water if it needs it. Let the salsa sit for at least 30 mins then serve as a side dish to garnish tacos, eggs or anything you like.
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