There are thousands of ways to make salsa, and when I say that, I’m not joking. Every single time I make salsa is a bit different than the one before, even if I’m trying to make the same kind. When you vary the main vegetables, the chiles, the alliums and seasonings, the variations of the final dish are endless. And personally, I think that is tons of fun!
I love the combination of tomatoes and tomatillos, and when I make a salsa with both, I enjoy it the most. Possibly because that is the way my Nana made hers, so there is that nostalgic memory that draws me every time, but that does not make it any less amazing. The tomatillos add a slight tang that complements this salsa very well.
Charring the vegetables over an open flame is a great way to add another dimension of flavour. You can lightly char, as in this recipe, but you can also deeply char, and that salsa will be bolder and more assertive, lending itself very well to grilled meats.
If you have a gas stove, you can char right on the grates, but it makes a big mess. You can use a grill basket, a cooling rack or, as in my case, a flat metal steamer insert that I bought in Chinatown. It has small holes that let the flames through, but the holes are small enough that it does not leave a huge mess on my stove, and that’s why I love it the most - anything that makes my life easier will be my friend. If you don’t have a gas stove, you can char on your barbecue, or under the broiler.
The ingredients in this salsa are all fresh - Roma tomatoes, tomatillos, Jalapeños and onion. You can vary the recipe using the same technique, and use dried chiles, just make sure you toast them lightly so they don’t turn bitter. Make sure you season boldly and don’t blend too much so your salsa has some texture.
Enjoy it on everything, from your morning eggs, your tacos, burritos or tostadas. It is so good even for dipping, so you may want to double the recipe!
SALSA TATEMADA
Lightly Charred Salsa
2 medium Roma tomatoes
3 tomatillos, husked and washed
2 Jalapeño chiles
1 slice white Spanish onion, 3/8” thick
1/2 tsp sea salt or more to taste
1 tsp vegetable oil
Place tomatoes, tomatillos, Jalapeños and onion on rack over flame and char on all sides until vegetables are soft and have blackened somewhat.
Remove Jalapeños and cut stems off.
Place everything in blender jar and add salt. Blend, but make sure salsa still has some texture.
In medium saucepan, heat oil and pour in salsa. Cook over medium low heat until slightly thickened, 5-10 minutes. Adjust seasoning and serve.
Makes about 1 1/2 cups.