Salsa Tatemada Pasta with Chorizo
Dive into a vibrant bowl of Salsa Tatemada Pasta with Chorizo, where smoky, charred salsa meets the irresistible crunch of crispy chorizo! This dish brings together the bold flavors of roasted tomatoes and zesty spices, creating a pasta experience that's both satisfying and exciting. Get ready to twirl your fork into a fiesta of taste that's perfect for any night of the week!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cilantro (120 ml)
- 2 lemons, juiced
- onion
🥩Meat & Seafood(1)
- crispy chorizo (240 ml)
Nutrition (per serving)
Calories
210
Protein
10g
Carbs
5g
Fat
17g
👨🍳 Instructions
- 1
Char all vegetables for the salsa until they have a nice charred coating.
- 2
Mix in a good amount of pasta water before adding the noodles to the salsa.
- 3
Combine the crispy chorizo, cilantro, onion, and lemon juice with the pasta.
💡 Pro Tips
- ✓Char your onions and tomatoes at 500°F+ until 30-40% of the surface is blackened, which converts sugars to bitter compounds (from Maillard reaction) that balance the acidity of lemon juice and create depth.technique500°F+, 30-40% surface blackening
- ✓Reserve 1 cup of pasta cooking water before draining, then add it gradually (starting with ¼ cup) to your salsa to create an emulsion with chorizo fat—the starch gelatinizes at 140-180°F and binds the sauce to coat pasta evenly.technique1 cup reserved, 140-180°F gelatinization
- ✓Add fresh cilantro and lemon juice in the final 30 seconds off-heat because heat volatilizes cilantro's aromatic compounds and denatures vitamin C in lemon juice, reducing brightness by up to 60%.timing30 seconds, final stage
- ✓Render chorizo until it reaches 165°F internal temp to render out 60-70% of its fat, which becomes your cooking medium for toasting onions and ensures crispy texture without greasiness.ingredient165°F, 60-70% fat render
- ✓Use a 2:1 ratio of pasta water to salsa base (by volume) since tomato charring reduces moisture by 25-30%, and the starch will absorb liquid over 2-3 minutes as it cools, preventing a dry final dish.technique2:1 ratio, 25-30% moisture loss
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Salsa Tatemada Pasta with Chorizo
Dive into a vibrant bowl of Salsa Tatemada Pasta with Chorizo, where smoky, charred salsa meets the irresistible crunch of crispy chorizo! This dish brings together the bold flavors of roasted tomatoes and zesty spices, creating a pasta experience that's both satisfying and exciting. Get ready to twirl your fork into a fiesta of taste that's perfect for any night of the week!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- cilantro (120 ml)
- 2 lemons, juiced
- onion
🥩Meat & Seafood(1)
- crispy chorizo (240 ml)
Nutrition (per serving)
Calories
210
Protein
10g
Carbs
5g
Fat
17g
👨🍳 Instructions
- 1
Char all vegetables for the salsa until they have a nice charred coating.
- 2
Mix in a good amount of pasta water before adding the noodles to the salsa.
- 3
Combine the crispy chorizo, cilantro, onion, and lemon juice with the pasta.
💡 Pro Tips
- ✓Char your onions and tomatoes at 500°F+ until 30-40% of the surface is blackened, which converts sugars to bitter compounds (from Maillard reaction) that balance the acidity of lemon juice and create depth.technique500°F+, 30-40% surface blackening
- ✓Reserve 1 cup of pasta cooking water before draining, then add it gradually (starting with ¼ cup) to your salsa to create an emulsion with chorizo fat—the starch gelatinizes at 140-180°F and binds the sauce to coat pasta evenly.technique1 cup reserved, 140-180°F gelatinization
- ✓Add fresh cilantro and lemon juice in the final 30 seconds off-heat because heat volatilizes cilantro's aromatic compounds and denatures vitamin C in lemon juice, reducing brightness by up to 60%.timing30 seconds, final stage
- ✓Render chorizo until it reaches 165°F internal temp to render out 60-70% of its fat, which becomes your cooking medium for toasting onions and ensures crispy texture without greasiness.ingredient165°F, 60-70% fat render
- ✓Use a 2:1 ratio of pasta water to salsa base (by volume) since tomato charring reduces moisture by 25-30%, and the starch will absorb liquid over 2-3 minutes as it cools, preventing a dry final dish.technique2:1 ratio, 25-30% moisture loss