Chiltomate Cooked Tomato And Chile Salsa
Traditional recipe from the yucatan peninsula. Aquired while vacationing in cancun, mexico.
Steps
Preheat a griddle or a large heavy skillet over medium-high heat.
Roast the vegetables and the garlic on the griddle for 6 to 8 minutes , turning them with tongs to brown all sides.
Peel the chile and discard the skin and seeds.
Peel and dice the onion , tomatoes and garlic.
Place the roasted ingredients and dried oregano in a mortar , blender or food processor , and grind or chop to the desired consistency.
Warm the oil in a large skillet over medium-high heat.
Add the salsa and saut for 2 to 3 minutes.
Stir in the fresh oregano and cilantro , and season to taste with salt.
Serve warm or at room temperature.
Ingredients
habanero peppers, white onion, firm ripe tomatoes, garlic cloves, vegetable oil, oregano, cilantro, salt