Chiltomate (Tomato and Habanero Salsa)

  • Serves

    makes ABOUT 2 CUPS


This fruity-spicy southeast Mexico staple is ideal on enchiladas or huevos rancheros.


  • 1 12 lb. tomatoes, cored
  • 1 habanero chile, stemmed
  • 1 tsp. kosher salt
  • 1 clove garlic, smashed
  • 2 tbsp. olive oil
  • 12 small white onion, minced


Step 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.

Step 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.

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