Chiltomate (Cooked Tomato and Chile Salsa)

“Traditional recipe from the Yucatan Peninsula. Aquired while vacationing in Cancun, Mexico.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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