Salsa Tatemada
Fire roasted!
Ingredients
4 Medium ripe Roma tomatoes
3 Fresh jalapeños and serrano peppers
1 White onion
3 Fresh garlic cloves
Chicken bouillon
1 bunch fresh cilantro
Salt and pepper to taste
Directions
Preheat your charcoal or gas grill.
Place the veggies on the grill grates over the open flame. Keep an eye on them and give them a few gentle flips after a few minutes. You want them to be charred on all sides. Note: Tomatoes may take a little longer to char.
Cool for 5-7 minutes.
Transfer charred veggies to molcajete (mortar and pestle) or blender if you don’t have one.
Add chopped cilantro (remove the leaves from the stems).
Add chicken bouillon and grind (or blend) until your desired consistency.
Add salt and pepper to taste.
Serve in molcajete with chips.