Chiltomate - Cooked Tomato and Chile Salsa

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Chiltomate - Cooked Tomato and Chile Salsa

 

Recipe By : Stewart, Tabori and Chang, Spirit of the Earth

Serving Size : 14 Preparation Time :0:00

Categories : sauces and salsas

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 fresh habanero chiles -- (1 to 2)

- or jalapeno

1 large white onion -- unpeeled halved

5 medium tomatoes -- firm ripe (5 to 6)

- or 12 plum tomatoes -- unpeeled halved

2 cloves garlic -- unpeeled (2 to 3)

1 tablespoon vegetable oil

1 1/2 teaspoons fresh oregano -- minced

- or 1/2 teaspoon dried

1 tablespoon fresh cilantro -- minced

salt to taste

 

Chiltomate is a versatile sauce. It will keep for a week in the

refrigerator and may also be frozen for up to 1 month.

 

Makes 3 1/2-4 cups.

 

Preheat a griddle or 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.

 

When cool enough to handle, peel the chile and carefully discard the

stem and seeds. (Be careful not to touch your face or eyes before

washing your hands; these chiles will burn). Peel and dice the onion,

tomatoes, and garlic. Place the roasted ingredients and the oregano in a

mortar or in a blender or food processor, and grind or chop to the

desired consistency.

 

Heat the oil in a large skillet over medium-high heat. Add the salsa and

saute for 2 to 3 minutes. Stir in the cilantro, and season to taste with

salt. Serve warm or at room temperature.

 

Source: Stewart, Tabori and Chang, Spirit of the Earth

Published in the Denver Post, Wednesday, May 1, 2002

MC Formatted and Posted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 21 Calories; 1g Fat (41% calories

from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 4mg Sodium

Food Exchanges: 1/2 Vegetable

 

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