Coralrail Salsa Tatemada

Name: Coralrail Salsa Tatemada
Prep time: 10 min
Total time: 10 min
Yield: about 6¼ cups (1500 ml)
Cuisine: Latin
Ingredients: 6 whole beefsteak Tomato; 1 1/2 onions (225 g) Onion; 24 large green Anaheim Chile; to taste Salt

Independent adaptation of a publicly published Rene Andrade recipe. Not affiliated with, sponsored by, or endorsed by Rene Andrade.

Rene Andrade's Coralrail Salsa Tatemada, from the published recipe.

Ingredients

Tomato — 6 whole beefsteak
Onion — 1 1/2 onions (225 g)
Chile — 24 large green Anaheim
Salt — to taste

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

Coralrail 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:

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Build the companion jar

First run is small.

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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.

Adapted from a Rene Andrade recipe (Rene Andrade / Bacanora (Sunset)).

FAQ

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 Rene Andrade / Bacanora (Sunset) (published as “Salsa Tatemada”). Full citation lives in Provenance.

Companion jar