Tatemada salsa
Ingredients
- 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
Instructions
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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