Chiltomate (Cooked Tomato and Chile Salsa) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Traditional recipe from the Yucatan Peninsula. Aquired while vacationing in Cancun, Mexico. Ingredients:
2 habanero peppers or 2 jalapeno chiles |
1 large white onion, unpeeled and halved |
6 medium firm ripe tomatoes or 12 plum tomatoes, unpeeled and halved |
3 garlic cloves, unpeeled |
3 tablespoons vegetable oil |
1 1/2 teaspoons oregano, minced (preferably mexican oregano) or 1/2 teaspoon dried oregano |
1 tablespoon cilantro, minced |
salt |
Directions:
1. Preheat a griddle or a large heavy skillet over medium-high heat. Roast the vegetables and the garlic on the griddle for 6 to 8 minutes, turning them with tongs to brown all sides.
2. Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.
3. Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
4. Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.
5. Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.
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