Lebull's Salsa Tatemada

Lebull's Salsa Tatemada


  • 3 large tomatoes (washed and halved)
  • 1 bunch of spring onions (washed)
  • 2 large red snack peppers (washed and halved)
  • 1 whole garlic (separate the cloves, with peel)
  • 1 large red onion (peeled and halved)
  • 1-2 lime fruits
  • 2-3 tbsp
  • 2-3 tbsp Hot Plum Passion BBQ Sauce
  • 1 handful of cilantro (chopped)
  • Salt (a sprinkle of love)
  • Black pepper



  1. Start by placing all the vegetables on a baking sheet and bake them in a preheated oven at 220 degrees for about 20-30 minutes. They should get a light black, charred surface. After baking, wrap the garlic and the red peppers in a plastic container with a lid or a plastic bag. Seal them tightly and let them rest for about 15-20 minutes to make it easier to remove the skin and peel.
  2. Thereafter, transfer the whole party of vegetables to a blender and blend until you achieve a fine and creamy consistency. Now you are at a crossroads. If you want the party to continue, add chopped cilantro, Plum Passion BBQ sauce, salt, pepper, and lime to the blender and mix everything well. This gives a more harmonious taste.
  3. If, on the other hand, you feel like rounding off the evening, pour the mixture into a bowl and add the chopped cilantro, BBQ sauce, salt, pepper, and lime separately and mix it in. A small warning though: Chopped cilantro and herbs have a tendency to stick to your front teeth in an inexplicable way. So, if you are planning a romantic evening with hopes of impressing, and maybe "get lucky," it might be better to blend all the ingredients together to avoid sitting there smiling with your teeth camouflaged in cilantro.


Once you have adjusted the taste to perfection, it is time to serve.



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