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One of the icons of the Yucatecan cuisine – the Chiltomate. It is said that this salsa could be one of the first salsas in the world elaborated with cooked tomato.
It is a salsa that is simple, rustic both in its preparation as in its presentation since it is prepared with very basic ingredients such as the tomato, the chili and the onion.
The result is a salsa that is tasty, spicy, sweet and with a slight roasted touch . In fact this is the salsa that the Mayans used to season their food – it is a whole experience in time.
This salsa is the perfect accompaniment of famous Yucatecan dishes like the papadzules, the poc chuc or some tasty motuleno eggs.
About the Recipe
The recipe preparation is very easy. The result will be spectacular and the effort required is minimum.
It is very important to use fresh coriander sprigs in the preparation so the salsa will have the best flavor.
- This salsa is prepared with habanero peppers, which are very spicy. If you want a milder chiltomate only use 1.
The preparation of this recipe will take you .
Yields 2 cups of salsa.
Ingredients 4 Tomatoes (21.1 oz)2 Habanero Peppers (.7 oz)1 Onion (7 oz)10 Coriander sprigs (3.5 oz)1/4 tablespoon of Salt
Cookware 1 Griddle1 Blender1 Tongs
Put on a griddle over medium heat:
- 4 Tomatoes.
- 2 Habanero Peppers.
- 1 Onion.
Roast the griddle ingredients for about 2 minutes, until all their sides are lightly roasted; move them regularly with some tongs.
||It is possible that the chilies and the tomatoes will be ready before the onion.
Transfer from the griddle to a blender, with the tongs, the ingredients that were roasted.
- Also add in the blender:
- 10 Coriander sprigs.
- 1/4 tablespoon of Salt.
Blend slightly the ingredients, so the chiltomate has a thick consistency and some small ingredients’ chunks remain.