Today, I want to show you how to make an easy, homemade version of Salsa Tatemada or Charred Salsa, using your roasted tomatoes, chilli peppers, onions and garlic, zingy lime juice and fresh coriander. It’s a rich and smoky roasted salsa, an adaptation of a recipe I learnt from Gabriella Camara’s Mexican cooking masterclass and it’s so delicious. You can use it in tacos, burritos, enchiladas, as a dip with corn chips or veggies, or as a spicy condiment with grilled meat, fish or plant-based protein. It’s gluten-free, Whole30, paleo, vegan and vegetarian.

What Is Salsa Tatemada?

A charred salsa, also known in Mexico as Salsa Tatemada, is a rich and smoky mixture of blistered chillies, tomatoes, onions and garlic all combined in a mortar and pestle known as molcajete.

It’s a type of ‘cooked’ salsa that relies on deep flavours of charred vegetables, which are also caramelised during cooking giving this dish a lot of lovely sweetness to offset the heat.

The ingredients are cooked over a hot comal – a round griddle with a flat, smooth surface that’s traditionally made from clay but is also available as cast iron or other materials. Comals are used to char and toast foods, cook tortillas and so on, and can be heated on the stovetop. A flat grill pan could also be used.

 

My Roasted Salsa Tatemada Version

As I don’t own a comal and didn’t have access to a BBQ grill at the time of making this recipe, I decided to roast the ingredients for the salsa. Using a hot oven, I was able to achieve a similar blistered, charred result and finished the salsa in a food processor instead of a mortar and pestle.

Guys, the flavours in this salsa are incredible – rich, spicy, smoky, sweet – and it’s super versatile in how you enjoy it. We had it with some corn chips and also as a condiment with some grilled fish. It’s also amazing in tacos and I love putting it over scrambled eggs.

 

How To Make Roasted Salsa

You will find the full list of ingredients, instructions and nutritional breakdown for this charred salsa recipe below. Here are some step-by-step pics to guide you along.

The key to getting that nice charred finish is a hot oven (you could also use the grill element of the oven) and a flat baking sheet/tray. Don’t use a deep tray as it will trap the moisture and steam the vegetables, rather than roast them (in fact, that’s a secret to any good roast veg). 

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Try This Next Grandma Denny’s Homemade Ranch Dip

You can use any colour cherry tomatoes or larger plum tomatoes; green tomatillos are also great. I used serrano and jalapeno chiles, you can basically use a variety of fresh chiles to roast but don’t pick anything too hot.

If you have a good grill pan or an outdoor BBQ, by all means, char-grill the veggies on that until they’re nice and blistered as in the picture below. The charring and caramelisation are what gives this salsa such an amazing, complex flavour.  Adding a little chipotle chile will give it an extra smoky flavour. 

To blend the salsa, you can use a food processor, blender or mortar and pestle. The consistency should be coarse rather than completely pureed and smooth. 

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Description

Rich, smoky and complex roasted salsa inspired by the Mexican salsa tatemada is made with charred onions, chiles, garlic and tomatoes and finished with refreshing lime and coriander. Use it as a dip or a condiment. Double the ingredients for a larger batch.

  • Preheat the oven to 250 C/480 F. Drizzle a flat baking sheet with a little olive oil and spread the charring ingredients evenly: tomatoes, chiles, onions and garlic (in shells). Place on the middle rack of the oven. Roast for 20 minutes, then remove the garlic cloves and put the sheet back for 5-10 minutes.
  • Remove cooked garlic from the shells. Allow the veggies to cool slightly.
  • Add all roasted ingredients to a food processor or a blender. You can also use a mortar and pestle to be more traditional. Add coriander, lime juice and salt and puree/blend the ingredients in short pulses as to not overprocess them. We don’t want a smooth puree but rather a course texture salsa.
  • Serve right away or store in the refrigerator (in an airtight container) for up to 7 days.
  • You can double the ingredients to make a larger batch or add a few more tomatoes.

Notes

Depending on the heat level of the chiles you use, the salsa could end up being quite spicy, even after they are deseeded. Have a quick taste of the raw chile to see how hot it is. I found our salsa was spicy but it had a mellow, warm heat to it and was very pleasant. If you want a less spicy finish, add a few extra cherry tomatoes to the baking sheet or use less chile. Adding a sweet red pepper (capsicum) to roasted ingredients can also dilute the heat a bit while adding lots of flavour.

Nutrition

  • Serving Size: 3 tablespoons
  • Calories: 72
  • Sugar: 4.6 g
  • Sodium: 201.7 mg
  • Fat: 3.8 g
  • Saturated Fat: 0.6 g
  • Carbohydrates: 9.5 g
  • Fiber: 2 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg

 

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Grandma Denny’s Homemade Ranch Dip

My Grandma Denny’s Homemade Ranch Dip was a Denny family favorite long before anyone heard of Ranch Dressing! And this family favorite Ranch Dip is a delicious low-carb and keto dip recipe and in my family this makes an appearance at every holiday gathering!

PIN Grandma Denny’s Homemade Ranch Dip to try it later!

My Grandma Denny’s Homemade Ranch Dip is one of my favorite memories from childhood! As early as I can remember, my Grandma Denny made a fantastic dip that she served with carrots and celery as an appetizer at every family gathering. In those days we called Grandma’s homemade ranch dip just *Vegetable Dip* as if there was only one kind of dip that could possibly be served with veggies.

This was long before the introduction of Ranch Dressing to the American culinary scene, and obviously my Grandma Denny was ahead of her time, because  now people all over the country are eating Ranch Dip with veggies. And in my own extended family, there would never be a holiday gathering without this delicious homemade Ranch Dip on the table.

Of course there’s nothing wrong with making Ranch-Style Vegetable Dip using a package mix if that time-saver works for you. But my grandma’s Homemade Ranch Dip is a bit fresher tasting as well as being low in carbs, and if you usually use the mix but don’t have a package on hand I bet you’ll love my Grandma’s recipe.

Grandma Denny always used full-fat mayo and sour cream, but for anyone wanting lower fat you can obviously make this with reduced-fat products if you prefer. Or if you don’t like mayo, you might prefer the variation below for Greek Yogurt Ranch Dip, made with Greek yogurt and blended cottage cheese for a higher protein, lower-fat dip.

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Can you make this dip with onion powder?

I love the flavor the grated onion gives to my Grandma Denny’s homemade ranch dip. But if you prefer or want to save time, just use 1 tsp. onion powder.

Can you make this homemade ranch dip with Greek Yogurt?

I sometimes make a variation of this that I call Greek Yogurt Ranch Dip that’s lower in fat and higher in protein. For that variation follow this recipe but replace the sour cream with one cup of cottage that’s blended in the food processor until it’s nearly smooth and replace the mayo with one cup fat-free Greek Yogurt. (This is the version I would make when I was strictly following the original South Beach Diet.)

Want a version of ranch dip with more texture?

You can make a variation of this homemade ranch dip recipe with a little chopped red onion, finely diced cucumber, and finely diced red pepper if you’d like a chunkier dip. I would use about 2 T of each.

How to Make Grandma Denny’s Homemade Ranch Dip:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

  1. My Grandma always used Bon Appetit Seasoning Salt as the secret seasoning in her vegetable dip, but it’s no longer being made (sob!) If you still have Bon Appetit, use it, but now I use Beau Monde Seasoning (affiliate link). If you’re in Europe you can also use Trocomare Seasoning. (affiliate link)
  2. Grate a small amount of raw onion into a bowl.  (I use the large side of a box grater; don’t use a microplane grater which just turns the onion to liquid.)
  3. Add mayo and sour cream to bowl.
  4. Then add Beau Monde Seasoning and dried dill weed (affiliate link).
  5. Mix all ingredients together well with a whisk. You can use a food processor as well, but the whisk is quicker.
  6. Let the dip chill in the refrigerator for at least an hour or two for best flavor.
  7. Serve with raw vegetables like celery, sugar snap peas, bell pepper strips, jicama, radishes, broccoli, or cauliflower.
  8. This is also good with carrots or as a dip for baked sweet potato fries for those who don’t mind more carbs.
  9. I tested this out on my friend Robin and she gave it two thumbs up!

More Tasty Vegetable Dips You Might Like:

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Ingredients

  • 1 cup sour cream (see notes)
  • 1 cup mayo (see notes)
  • 1 tsp. grated onion
  • 2 tsp. dried dill weed
  • 2 tsp. Beau Monde Seasoning (see notes)

Instructions

  1. Grate onion into a bowl, using the large side of a box grater or flat grater (not a microplane grater.)
  2. Add all other ingredients to the bowl and stir together with a whisk (or you can use a food processor, but it’s not necessary.)
  3. Chill an hour or so before serving.

 

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Notes

I only use Daisy full-fat sour cream and full-fat mayo for this recipe but if you prefer to make a lower-fat version of the recipe you can definitely use reduced fat sour cream and mayo.

My Grandma always used Bon Appetit Seasoning for this. When that was discontinued I started making it with Beau Monde Seasoning (affiliate link), which is almost identical in flavor.

This will keep in the refrigerator for several weeks. Nutritional information doesn’t include vegetables and is calculated on 1/4 cup serving size.

Recipe from my Grandma Denny, who was a wonderful cook!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:
Calories: 245Total Fat: 26gSaturated Fat: 6gUnsaturated Fat: 18gCholesterol: 29mgSodium: 564mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grandma Denny’s Homemade Ranch Dip is great for low-carb diets.Eat with low-carb vegetables like celery, sugar snap peas, jicama, bell pepper strips, radishes, broccoli, or cauliflower for low-carb diets. If you’re making this for the original South Beach Diet the Greek Yogurt Ranch Dip variation above is better for South Beach. 

Find More Recipes Like This One:
Use Appetizers to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
Kalyn was making this dip recipe long before the existence of the internet, and it was first posted on this site in 2005 (probably without a single photo in those days.) The recipe was last updated with more information in 2023.

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Hi, I'm Alex!

I love sharing easy, healthy, and family-friendly recipes that anyone can make at home.