Name: Chiltomate Salsa
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: 6 plum tomatoes, cored; 1-2 habaneros stemmed; ½ white onion; 3 garlic cloves, unpeeled; 1 tsp kosher salt; ½ tsp Mexican oregano; 1 tbsp olive oil

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🧡Love Spicy Salsa? This is the recipe for you

If you’re looking for a salsa that’s both sweet and spicy, with a roasted smokiness, try Chiltomate Salsa. This Yucatecan specialty is made with tomatoes, habanero chile peppers, and onions, resulting in a rich and flavorful condiment.

Chiltomate is one of the oldest tomato salsas in the world. This iconic Yucatecan cuisine was used by the Mayans to season their food, making it a truly memorable experience.

It is both easy to make and delicious. It is a salsa that is simple, and rustic both in its preparation and in its presentation since it is prepared with very basic ingredients such as tomato, chile, habanero, and onion.

Habanero Chile… Spicy!! Aye, Caramba!

The Habanero: A Fiery Pepper with a Delicious Twist

Habanero peppers are known for their spiciness and come in various colors, including green, orange, and red, which develop as they mature. For this recipe, we recommend using the orange Habanero pepper. Once roasted, it adds a smoky flavor to the chile sauce or salsa that is simply unbeatable.

Too spicy? try adding only half of the habanero without seeds. Want more spice?…2-3 habaneros should have you dancing 💃 and singing😁

What’s in Chiltomate Salsa?

This rustic salsa is very basic but flavorful with just a few ingredients.

•Tomatoes – Roma (Plum), or beefsteak tomatoes are great choices for this salsa, and easy to roast

•Chile Peppers – Habanero is traditional for this recipe, but if you want less heat, use only half of one habanero.

🌶Use gloves when handling chile peppers, and avoid touching your face or eyes.

•Onion – White onion

•Garlic – The cloves of garlic are left unpeeled as this helps to keep the cloves intact and reduces the risk of burning

How To Make Chiltomate

🞺Dry roast the vegetables and the garlic in a cast iron skillet at medium temp for 6 to 8 minutes, turning them with tongs to brown all sides.

🞺Place tomatoes, onions, garlic, habaneros, and Mexican oregano into a blender or food processor. Blend until smooth

🞺Warm the oil in a large skillet over medium heat. Add the salsa and sauté for 5 to 7 minutes. Salt to taste.

Storing Chiltomate Salsa

Salsa is good for up to 3 days in the refrigerator in an airtight container

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