Chiltomate (Tomato and Habanero Salsa)

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

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

Chiltomate (Tomato and Habanero Salsa)
Chiltomato is fruity-spicy southeast Mexican salsa of tomatoes and chiles that is ideal on enchiladas or huevos rancheros.
Yield: makes ABOUT 2 CUPS

Ingredients

  • 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

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.