Tatemar means to scorch. Everything goes on the flame, everything blackens, everything earns its place. The result is smoky, slightly sweet, deeply savoury and perfect alongside grilled meat, cold beer and a table full of friends.
It belongs in the middle of the table.
It won’t stay there for long.
Makes approximately 450ml
Keeps 4 days refrigerated
The smokiness should be the dominant note, with the sweetness of collapsed tomato underneath it and a trailing heat. This is the salsa for ribeye tacos. It is also the salsa for anything that comes off a barbecue and deserves a sauce with the same commitment to fire.
1. Char everything.
Place the tomatoes, onion quarters, garlic and chillies on a dry comal or heavy cast-iron pan over high heat.
Leave them mostly undisturbed, turning occasionally, for 12–15 minutes.
Everything should be extensively blackened and softened. Don’t be timid. If you’re wondering whether you’ve gone too far, you’re probably just getting started.
2. Blend.
Squeeze the garlic from its skins.
Transfer all the charred vegetables to a blender with the oil and coriander.
Blend to a textured sauce. Don’t chase smoothness. Visible dark flecks are evidence of correct cooking, not mistakes.
3. Season.
Add salt to taste.
The finished salsa should be smoky, slightly sweet from the tomatoes, and have a heat that arrives gradually rather than all at once.
Serve with grilled meats, fish, tacos, tortilla chips, or anything else that spent time over fire.
And if you make it, send us a photo.
It’s good to be back.
