From Rene Andrade's kitchen · Bacanora, Phoenix
blend · salsa
NATIONAL AWARD WINNERCoralrail Salsa Tatemada
From a national-award-winning chef
Ingredients
- TOMATO1200 g
- ONION225 g
- ANAHEIM1200 g
- SALTto taste
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Sonoran Mexican chef of Bacanora in Phoenix; James Beard Best Chef Southwest 2024. Mesquite grilling and northern Mexican pantry cooking in Arizona.
Originally published as Salsa Tatemada.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Rene Andrade / Bacanora (Sunset) (published as “Salsa Tatemada”). Full citation lives in Provenance.