Tatemada salsa


  • 6 roasted morita chiles, stemmed, deveined and seeded
  • 2 oz well roasted (almost blackened) white onion
  • 1 ¼ teaspoon salt
  • ½ teaspoon sugar
  • 1 pound roasted tomatoes, peeled
  • ½ cup water


Put the chiles in a saucepan and cover with water. Boil for 10 minutes on medium heat until soft. Remove from heat and drain.

Grind the onion, chiles salt and sugar into a fine paste. Add the tomatoes and water and grind again until the mixture is coarsely puréed. Season to taste with salt.

Serve in a sauce boat at room temperature.

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