Chiltomate Salsa is a traditional Mexican recipe for a restaurant-style salsa base of tomatoes, onion, garlic and chillies that's become a salsa in its own right. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Chiltomate Salsa.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Chiltomate (a portmanetau word blending ‘chilli’ and ‘tomato’) began its life as a base restaurant sauce for preparing salsas, though now it has evolved into a salsa in its own right, often using very hot but fruity chillies like the habanero.
Ingredients:
4 large roma (plum) tomatoes, halved lengthways and with core removed
1/3 white onion
2 garlic cloves, with skins on
1-2 habanero chillies, with stems remove
Juice of 1 lime
80ml water
Salt to taste
avocado oil
Pinch of Mexican oregano
Method:
Wash the tomatoes and chillies then pat dry.
Place a griddle pan or comal over just under medium heat. Once the pan is hot add the tomatoes, peppers garlic and dry roast then, turning as needed, for 20–25 minutes until slightly charred all over. Remove the garlic after 15 minutes.
Peel the garlic then add to a blender with the charred tomatoes and chillies. Now add in the oregano, lime juice, 80ml water and season with salt to taste.
Blend on medium/high until smooth then pour into a bowl and set aside.
Place a saucepan over medium heat then add 1 tbsp of oil. When the oil is hot, pour in the salsa from the blender. Reduce the heat slightly and continue cooking for 8 to 10 minutes. If salsa looks too thick, you can mix in a little more water.
Take off the heat and allow to cool slightly then pour the salsa into sterilized and warmed glass jar. Secure with tight-fitting lids then allow to cool before storing in the coldest part of your refrigerator.
The cooked salsas last for about 10 days in the refrigerator.
