2/24/2011 – Salsa Tatemala

This is a recipe for Salsa Tatemala as taught to us at last month’s BayFest here in La Paz. The instructor was a young Mexican woman who either cooks at a local eatery or owns a local eatery, I wasn’t quite clear on which. The word “tatemala” is not in my Spanish-English dictionary. One of the cruisers in attendance suggested that it translated as “fire-roasted”. Could be. This is the basic salsa that you find served everywhere.

Salsa Tatemala

Basic ingredients are:
Chiles (poblano, California (Anaheim), serrano, jalapeño)
Tomatoes
Onion
Garlic
“Condiments” (mixture of salt, pepper, and garlic salt)

Roast the chiles. Blacken them all over.


Roast the tomatoes, too.
Peel the chiles and the tomatoes.


Remove the seeds from the large chiles (Poblanos, Californias, etc.)

About quantities: It’s all very loose. In this batch I used 5 Poblanos and 5 tomatoes and about 1/4 of a white onion and 1 clove of garlic. Next time I’ll probably use 3 Poblanos, 2 or 3 large serranos, 5 tomatoes, 1/4 onion and a clove of garlic.

Using a blender, food processor or, ideally, a molcajete (mortar & pestle made from volcanic rock), blend everything together. Taste. Add “condiments” to taste. If necessary (it probably won’t be), add a little water.


That’s it. Refrigerate and serve with totopos (tortilla chips). Lately, because there are so many teensy little broken pieces of chips too small to dip with at the bottom of the bag, we’ve taken to using tostada shells instead and just breaking them into dipping size as we eat them. Much less waste.


¡Buen provecho!


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About sryoder

Steve & Lulu... retired. Had enough of the cold wet dreary fall/winter/spring in the Pacific Northwest. Bought a boat, fixed it up, sold our home and sailed to Mexico in November, 2010. Been here ever since except for occasional forays to the States (summer only, thank you) to visit the kids, parents and siblings. If you're looking for a sailing blog, this is the wrong place. This is a traveling, hunkering in, eating blog. Sailing is just how we get from place to place when we can't walk.
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4 Responses to 2/24/2011 – Salsa Tatemala

  1. Anonymous says:

    Those are some britches you have on plus your bandanna head cover. Looking more "boaty" all the time. Love, Mom

  2. Mmmm…. that looks so good! Thanks for sharing this. =)

  3. Crazy Coyote says:

    I just figured out that in the third picture you are using a hand blender contraption. It must be fun to use in rough weather 🙂 Can you believe the number of visitors to your site? Bet you would have had no idea when you started. Keep it up we all enjoy reading about new used for tape, rope, and who knows what plus the food explorations make us all hungry.

  4. Coyote…We restrict our rough weather cooking to things like instant soup and crackers. The toys only come out at anchor or in very settled weather.I'm continually amazed when I see the number of visitors and page views, to say nothing about how far the blog has spread out over the world. Can't believe so many people want to read the stuff I write but I'm glad they do. Glad you're continuing to enjoy the blog.-Steve

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