Salsa tatemada de tomatillo y chile negro.

Hey foodies! So many of you have asked me about my secret to amazing Mexican salsa, and today I'm finally sharing my absolute favorite: Salsa Tatemada de Tomatillo y Chile Negro! If you're looking for that authentic, smoky flavor that just elevates everything from tacos to scrambled eggs, this is it. Trust me, once you try homemade tatemada salsa, you'll never go back to store-bought. First things first, what does 'tatemado' even mean? It's a traditional Mexican cooking technique where you char or roast ingredients directly over an open flame, on a comal, or in a hot pan until they're nicely blackened and smoky. This process brings out incredible depth of flavor and a beautiful aroma that you just can't get any other way. For this salsa, we're going to tatemar our tomatillos and chile negros – and that's where the magic truly happens! Here’s what you’ll need to make this incredible salsa. Don’t be intimidated by the ingredients; they’re pretty easy to find! Ingredients: 1 lb (about 10-12 medium) tomatillos, husked and rinsed 4-6 dried chile negros (also known as Pasilla Negro or Mulato chiles, depending on availability) 1/2 white onion, peeled and roughly chopped 2-3 cloves garlic, unpeeled 1/4 cup fresh cilantro, roughly chopped 1/2 cup water (or more, to adjust consistency) Salt to taste My Easy Tatemada Process: Prep the Chiles: First, let’s get those chile negros ready. I usually stem them, then gently open them up and remove most of the seeds. You can leave a few if you like more heat, but remember, the flavor here is key. Heat a dry comal or a heavy-bottomed pan (cast iron is perfect!) over medium heat. Once it’s hot, add your chiles. Toast them for about 15-30 seconds per side until they’re fragrant and slightly puffed, but be super careful not to burn them – burnt chiles taste bitter! As soon as they're toasted, transfer them to a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they’re soft and pliable. This step is crucial for rehydrating them and making them blend smoothly. Tatemar the Tomatillos, Onion, and Garlic: While the chiles are soaking, it’s time for the star of the show: tatemado! Place your husked tomatillos, chopped white onion, and unpeeled garlic cloves directly onto your hot comal or pan. You want medium-high heat for this. Let them char, turning them occasionally with tongs, until they are softened, blackened in spots, and beautifully smoky. The tomatillos will burst and soften, the onion will caramelize slightly, and the garlic will become incredibly sweet. This usually takes about 10-15 minutes. Once everything is nicely charred, remove them from the heat and let them cool down a bit. Peel the garlic cloves as they cool – they'll slip right out! Blend it All Up: Now for the fun part! Drain your rehydrated chile negros and add them to your blender or food processor along with the tatemado tomatillos, onion, and peeled garlic. Add the fresh cilantro, a pinch of salt, and start with about 1/4 cup of water. Blend until you reach your desired consistency. I like mine a bit chunky for texture, but you can make it super smooth if you prefer. Add more water, a tablespoon at a time, until it’s perfect. Taste and adjust salt as needed. Sometimes I add a tiny squeeze of lime juice if my tomatillos aren't super tart, but usually, it's not necessary. My Serving Suggestions & Tips: This Salsa Tatemada is incredibly versatile. I love it with breakfast burritos, over grilled chicken or fish, stirred into refried beans, or simply with warm tortilla chips. A pro-tip: If you want to make it spicier, you can add a serrano or jalapeño pepper to the tatemado process with the tomatillos. For a richer flavor, some people like to add a tiny bit of chicken bouillon to the blender, but I prefer to let the smoky ingredients shine. Store any leftover salsa in an airtight container in the fridge for up to a week. Honestly, it rarely lasts that long in my house! Give this recipe a try and let me know how it turns out in the comments. Happy cooking!