Instructions

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.

Recipes

Chiltomate (Tomato and Habanero Salsa)

Name: Chiltomate (Tomato and Habanero Salsa)
Total time: PT0D0H0M
Yield: makes ABOUT 2 CUPS
Ingredients: 1 1 ⁄ 2 lb. tomatoes, cored; 1 habanero chile, stemmed; 1 tsp. kosher salt; 1 clove garlic, smashed; 2 tbsp. olive oil; 1 ⁄ 2 small white onion, minced

Serves
makes ABOUT 2 CUPS

TODD COLEMAN

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

Ingredients

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

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Instructions

Step 1

Step 2

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.
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.