Chiltomate
Roasted Tomato-Habanero
Roma tomatoes and habanero are blistered together on a dry comal, then ground by hand in a molcajete to a rustic, chunky texture — the classic table sauce for Yucatecan panuchos and salbutes.
Chiltomate
✦ Antes de Empezar
Before you cook
How spicy is chiltomate, and can I control the heat?
It's built around habanero, one of the hottest chiles in Mexican cooking, but the recipe calls for habanero 'to taste' — crush it in gradually while grinding so you can stop once the heat matches your preference.
Ingredientes· 5View
Salsa Base
- 5 mediumRoma Tomatoesfully ripe, roasted and charred
- 2 clovesGarliccharred and peeled
- 1Fresh Habanero Chilecharred whole
- 1 tspSalt
- 2 tbspFresh Cilantrofinely chopped (optional)
Instrucciones
5 pasosAsa los ingredientes
Roast the ingredients
Roast the tomatoes, habaneros, garlic, and onion on a dry comal until deeply blistered and softened.
Muele el ajo
Mash the garlic
Peel the garlic and mash it with salt in a molcajete.
Añade habanero con cuidado
Add habanero carefully
Add habanero to taste and crush it carefully.
Incorpora los tomates
Add the tomatoes
Add the tomatoes one at a time and grind to a rustic, chunky texture rather than a smooth purée.
Termina y sirve
Finish and serve
Fold in the cilantro and optional sour-orange juice, then serve with grilled meats, eggs, panuchos, or salbutes.