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.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
8" Volcanic Stone Molcajete
Carved from natural basalt stone; crushes garlic, chiles, and roasted tomatoes into silky emulsion.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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