blend · salsa
★ STARRED KITCHENPrep 10 minPearlgate Salsa Tatemada
Independent adaptation of a publicly published Gabriela Cámara recipe. Not affiliated with, sponsored by, or endorsed by Gabriela Cámara.
Salsa Tatemada from a starred kitchen.
Ingredients
- Chile — 8 g chile morita
- Garlic — 20 g garlic
- Onion — 150 g white onion
- Serrano — 12 g serranos
- Tomatillo — 200 g tomatillo
- Tomato — 530 g plum tomatoes
- Cilantro — 14 g cilantro
- Salt — salt (3 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Pearlgate Salsa Tatemada wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 3 national awards
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- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mexican coastal chef of Contramar in Mexico City and formerly Cala in San Francisco; Michelin lineage and international recognition. Seafood tostadas and simple gulf/Pacific sauces.
Originally published as Salsa Tatemada.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Gabriela Cámara / MasterClass (published as “Salsa Tatemada”). Full citation lives in Provenance.