This salsa has a unique taste that will keep you wanting more and more. I first made it for my husband with huevos rancheros and then later with home made tortilla chips. This is definitely one of our favorites!
Chiltomate (Tomato and Habanero Salsa)
This fruity-spicy southeast Mexico staple is ideal on enchiladas or huevos rancheros. This recipe first appeared in SAVEUR Issue #140, along with Roberto Santibañez's story Burning Bright.
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Credit: Todd Coleman
INGREDIENTS
1 1/2 lb. tomatoes, cored1 habanero chile, stemmed
1 tsp. kosher salt
1 clove garlic, smashed
2 tbsp. olive oil
1/2 small white onion, minced
INSTRUCTIONS
1. Heat oven to 500°. Place tomatoes and chile on a foil-lined baking sheet, and roast, without turning, until chile is browned in spots, about 10 minutes; transfer chile to a blender, and continue roasting tomatoes until blackened and cooked through, about 20 minutes more. Let tomatoes cool and then peel and place in blender along with salt and garlic; puree until smooth.2. Heat oil in a 4-qt. saucepan over medium heat; add onions and cook, stirring, until soft, about 5 minutes. Add purée, and bring to a simmer; cook, uncovered and stirring often, about 10 minutes. Let cool.
