Charred tomato, onion, and serrano (Salsa tatemada) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 58) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted tortillas filled with jammy eggs and topped with a pumpkin seed sauce (Papadzules); Marinated beef grilled with chorizo and jalapeños served with grilled quesadillas (Carne asada); Toasted pasta with poblano, serrano, and potatoes simmered in chicken stock (Fideo seco)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • CaptainPantsless on April 19, 2026

    The foil method is *chef’s kiss*.

  • Nrnarayan on August 01, 2025

    Great basic salsa, but don't be afraid to really char everything!

  • Stephenn31 on April 16, 2023

    Not as charred taste as I had hoped for. The Roma tomatoes weren’t ideally in season which may have been part of the issue. But easy enough and nice texture

  • rmardel on July 29, 2022

    Easy and quite flavorful. The first batch was mild, according to my taste, but suitable for more heat-sensitive family members. Will make again.

  • bernalgirl on July 10, 2022

    An easy and flavorful table salsa that can be adjusted to taste. I added more lime juice than called for to hit my family’s taste preference.

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