Chiltomate (Cooked Tomato and Chile Salsa)

Recipe by Member 610488
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat 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.
  • Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.
  • Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
  • Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.
  • Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.
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