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Home » Salsa~Salsa » Salsa de Jalapeño Rojo Tatemada-Charred Red Jalapeño Salsa

Salsa de Jalapeño Rojo Tatemada-Charred Red Jalapeño Salsa

July 27, 20173 Comments

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Salsa Tatemada de Jalapeño Rojo-Charred Red Jalapeño Salsa

One of the things I look forward to as we approach the end of summer. And I am jumping ahead of myself here because it is only the end of July right now, lol! But typically in late August or through out September the farmers market is slowly transitioning into fall already. The major tomato and chile pepper harvest are at the tail end of the season. But what you may find are the most beautiful red poblanos, serranos and jalapeños! And what I cannot believe is that I did not find my pictures of when we grilled the red jalapeños! What? It was the most beautiful site all charred on my grill. Darn! The wonderful thing about grilling the red jalapeños was if you grill them on indirect heat, they will take on a smoky flavor like chipotles! So tasty! Adding the vinegar is key to preserving this spicy salsa for a long period of time. I kid you not, I am still working on this one bowl of salsa. It’s still delicious and extra smoky now. #spicyfoodlover #redjalapeños #endofsummer

Salsa Tatemada de Jalapeño Rojo-Charred Red Jalapeño Salsa

Salsa de Jalapeño Tatemada (Charred Red Jalapeño Salsa)

Yields  1 1/4 -1 1/2 cups, more or less

Ingredients

10-12 large red  jalapeños, stems removed
Olive oil
1/3 cup white vinegar
1/3 cup water
Salt to taste
1/2 teaspoon mexican oregano, crushed

Directions

1. Grill red jalapeños on outdoor grill  on indirect heat for one hour. Move over to direct heat and grill just to charr the skins. Turn as needed.  Or you could add the jalpeños to a comal/pan and heat to medium heat. When they start to pop and become aromatic, turn heat down slightly and drizzle on just enough oil to coat the peppers. Continue cooking until most sides are charred, turn as needed.

2. Remove peppers from heat and let cool. Roughly chop and transfer to mini chopper. Add, the vinegar, water and salt to taste. Pulse to blend until desired consistency. Pour into serving dish, sprinkle with oregano and drizzle a little oil on top. Store in glass container with a tight lid. I always place a layer of plastic wrap directly onto salsa to try and keep the air out. This will help preserve it a little better. 

 

Salsa Tatemada de Jalapeño-Charred Red Jalapeño Salsa

 

Salsa Tatemada de Jalapeño Rojo-Charred Red Jalapeño Salsa

 

Red Serranos and Fresnos

Red Serranos

Red Poblanos

Red Poblanos!!

Red Serranos

Red Serranos!

Red and Green PoblanosRed and Green Poblanos

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Filed Under: Salsa Recipes, Salsa~Salsa Tagged With: Jalapeño Rojo, New Post, Red Jalapeño Salsa, Salsa Recipes, Salsa Tatemada

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Reader Interactions

Comments

  1. Adam J. Holland

    July 30, 2017 at 10:44 am

    I’m a salsa snob, and I wholeheartedly approve this recipe. Looks outstanding!

    Reply
    • Sonia

      July 31, 2017 at 5:26 am

      I am right there with you Adam! I am a salsa snob too! Lol!

      Reply

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  1. Red veggies for heart health | Movement Ground Farm says:
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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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