1/1 Photo of Chiltomate (Cooked Tomato and Chile Salsa)
Member #610488's Note:
Traditional recipe from the Yucatan Peninsula. Aquired while vacationing in Cancun, Mexico.
My Private Note
Units: US | Metric
- 2 habanero peppers or 2 jalapeno chiles
- 1 large white onion, unpeeled and halved
- 6 medium firm ripe tomatoes or 12 plum tomatoes, unpeeled and halved
- 3 garlic cloves, unpeeled
- 3 tablespoons vegetable oil
- 1 1/2 teaspoons oregano, minced (preferably Mexican oregano) or 1/2 teaspoon dried oregano
- 1 tablespoon cilantro, minced
- 1Preheat 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.
- 2Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.
- 3Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
- 4Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.
- 5Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.
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Nutritional Facts for Chiltomate (Cooked Tomato and Chile Salsa)
Serving Size: 1 (257 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 151.1
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 1.4 g
- Cholesterol 0.0 mg
- Sodium 13.2 mg
- Total Carbohydrate 13.5 g
- Dietary Fiber 3.3 g
- Sugars 7.6 g
- Protein 2.6 g