Chiltomate {Roasted Tomato Habanero Salsa}

We escaped to Wrightsville Beach this weekend for a couple of nights so I made a bunch of stuff we could throw in a cooler for snacking on the beach.  I had a number of tomatoes from my CSA delivery earlier in the week so I roasted them with an onion and some hot peppers to make some Chiltomate.  Chiltomate is a recipe native to the Mayans in the Yucatan peninsula of Mexico and is recognized as the first salsa in the world that uses cooked tomatoes. It has a unique flavor that is ten times better than any salsa you can buy at the grocery store.  It’s spicy, sweet and smoky – perfect for chip-dipping or serving over enchiladas, huevos rancheros or grilled meat.


What to buy (makes 2-3 cups):

  • 2 pounds tomatoes (I used 5 medium-size tomatoes), cored
  • 1 habanero chile pepper, stemmed (seeded if you don’t want it to be as spicy)
  • 3 cloves garlic
  • 1 yellow  onion, cut into fourths
  • 2 tablespoons olive oil
  • 1 teaspoon salt (or more to taste)
  • 1/2 cup fresh cilantro (leaves and stems)
  • 1/2 cup fresh parsley (leaves and stems)

What to do:

  • preheat oven to 500 degrees
  • place tomatoes, chile, garlic and onion on a foil-lined baking sheet, and roast, without turning, until chile is browned in spots, about 20 minutes
  • allow to cool and then peel and everything in food processor or blender along with olive oil, salt and herbs
  • puree until mixture has reached your desired consistency
  • store in the fridge and serve warm or at room temp


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