Chiltomate
Prep 25 min Total 25 min
Chiltomate - kvalifood.com
Chiltomate is a Yucatecan roasted tomato and habanero salsa. It is one of the essential table sauces of the Yucatan peninsula, served alongside dishes like papadzules, poc chuc, and huevos motulenos. The key step is charring the tomatoes, onion, and habanero on a dry comal or skillet before blending – this is what separates chiltomate from a raw tomato-habanero salsa.
Makes ca. 2 cups
Ingredients
- 450 g ripe tomatoes (about 2 medium-large or 6 plum)
- 1-2 fresh habanero chiles, stemmed
- 1/4 medium white onion (ca. 25 g)
- 2 tbsp fresh cilantro, coarsely chopped (optional)
- 1/2 tsp kosher salt, to taste
Directions
Heat a comal, cast iron skillet, or griddle over medium heat. Place the tomatoes, onion piece, and habanero directly on the dry surface.
Roast for 10-12 minutes, turning occasionally, until deeply charred and blistered on all sides. The habanero and onion will finish before the tomatoes – remove them as they char. Let everything cool briefly.
Roughly chop the habanero. Remove the seeds if you want less heat. Place the charred tomatoes and habanero in a blender or molcajete. Pulse or mash to a coarse, chunky texture – not smooth.
Chop the charred onion into small pieces. Stir the onion, cilantro (if using), and salt into the sauce by hand. Adjust salt and heat to taste. If too thick, thin with 1-2 tbsp water.
Serve at room temperature.
Notes
- Start with 1 habanero and add more to taste. Habaneros vary widely in heat.
- Seeding the habanero reduces heat but keeps the fruity flavor.
- For a more traditional preparation, use a molcajete instead of a blender.
- The charring is non-negotiable – it defines the sauce.
- For a richer sauce, fry the blended salsa in 1 tbsp oil over medium heat for 5-7 minutes.
- Keeps refrigerated for 3-4 days.
See Also
Mole Verde
Roasted Salsa Verde
Cooked Salsa Verde
