Salsa Tatemada

Ingredients

• 700 g fresh tomatoes (Approx.8 pieces)
• 60 g brown onion
• 2 garlic clove
• 1/2 red belly pepper
• cilantro / coriander
• 2 to 6 jalapefios – depends on how spicy you like it.
• 2 Chile “morita”
• 1/2 tsp salt
• Pepper

Method

1. Wash all ingredients well and set them aside.
2. On the stove, open flame stove, heat a cast iron pan or skillet using medium-high heat. Place the tomatoes, jalapefio, garlic,onion, red belly pepper and the “Morita” Chile into the pan.Do not add any oil.
3. After 5/8 minutes, turn them in the pan to ensure they char evenly all around.
4. After approx. 15 minutes transfer the garlic, onion, Chiles and belly pepper from the pan into the mixing bowl and use 2 sec/turbo.
5. When tomatoes are fully cooked (after approximately 20 min in total), add them to the mixing bowl.
6. Season with salt and pepper to taste and add fresh coriander. 3sec/vel 5

Serve With

• Corn chips, sunny-side-up eggs, quesadillas, meat, chicken tacos, etc.
• You can add avocado, and in seconds you will have amazing guacamole. Only add lime to taste.
• Transfer it into a sealable container and place it into the refrigerator until ready to serve.
• The salsa can be kept in the refrigerator for one week.