Tacohuaco

Salsa roja tatemada

Charred red sauce

CharringFoundation recipesMexican cuisineSalsasSaucesSpicy

30 min

A classic Mexican must have as a complement to any main dish.

Ingredients

Yields 200 ml

  • 2 tomato
  • 2 mildly spicy chile
  • 1 onion
  • 3–4 clove garlic
  • chile flakes  optional
  • salt

You will need

  • blender or food processor

Directions

  1. Prepare the vegetables. Tomatoes: If they are small and juicy, leave them whole; otherwise halve. Chiles: leave as is. Onion: peel and halve. Garlic: peel.
  2. Char all the vegetables without adding any oil on a skillet, until they softened a bit. Don’t worry if they look burned, this will add an amazing flavor to our sauce!
  3. Transfer the vegetables onto a plate, and let them cool down a bit.
  4. When the vegetables are cold enough to touch them, roughly cut them, and remove the roots of the tomatoes and chiles.
  5. Purée the vegetables using an immersion blender or a food processor until you have a smooth paste (but not too smooth, some texture is nice to have here).
  6. Add some chile flakes if not spicy enough, and season with salt to your taste.

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