Chiltomate (Roasted Salsa)

10m
Prep Time
15m
Cook Time
25m
Ready In


"This is an another authentic salsa, the type that I grew up with. We never measured, we just threw stuff together, so I could never tell people exactly how to make it. But I found this recipe on another cooking site, tried it for a food game, and it is just perfect! You can adjust for your own heat level by adding or reducing the chiles. A habanero is obviously way hotter than a jalapeno! The most important thing here, flavor-wise, is the roasting of the vegetables and, yes, frying the salsa."

Original is 1 serving

Nutritional

  • Serving Size: 1 (631.5 g)
  • Calories 551.7
  • Total Fat - 41.9 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 0 mg
  • Sodium - 28.8 mg
  • Total Carbohydrate - 41.6 g
  • Dietary Fiber - 10.7 g
  • Sugars - 21.5 g
  • Protein - 6.7 g
  • Calcium - 121.6 mg
  • Iron - 2.9 mg
  • Vitamin C - 345.4 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat a griddle or a large heavy skillet, preferably cast iron, 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.

Step 2

Rub the skin off the chiles and discard the seeds. Peel and quarter each onion half. Peel the garlic.

Step 3

Place the roasted ingredients and dried oregano in a blender and grind to the desired consistency. I like mine a bit chunky.

Step 4

Heat the oil in a large skillet over medium-high heat. Add a drop of salsa, andif it sizzles - the oil is ready. Add the rest of the salsa and sauté for 2 to 3 minutes. Careful, it WILL splatter.

Step 5

Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature. Refrigerate leftovers.

Note: if the salsa isn't spicy enough, pour a small amount in the blender and add more jalapeno. It doesn't need to be roasted. Process till smooth and add to the rest of the salsa.


Tips


  • Cast iron pan or griddle

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting tomatoes, choose firm, ripe tomatoes for the best flavor.
  • For a spicier salsa, add more jalapeno peppers or a habanero pepper.

  • Substitute bell peppers for the habanero peppers or jalapeno chiles - This substitution will reduce the heat of the salsa, making it more palatable for those who don't like spicy food.
  • Substitute olive oil for vegetable oil - This substitution will add a richer, more complex flavor to the salsa, while still providing the necessary heat for cooking.

Mango Chiltomate Follow the same instructions as above, but use 2 mangoes instead of the tomatoes and 1 teaspoon of honey in place of the oregano. Roast the mangoes and garlic on the griddle for 8-10 minutes and blend with the chiles, onion, and honey. Sauté the salsa for 2-3 minutes and stir in the cilantro. Season to taste with salt and serve warm or at room temperature. Refrigerate leftovers.


Pineapple Chiltomate Follow the same instructions as above, but use 2 pineapples instead of the tomatoes and 1 teaspoon of lime juice in place of the oregano. Roast the pineapples and garlic on the griddle for 8-10 minutes and blend with the chiles, onion, and lime juice. Sauté the salsa for 2-3 minutes and stir in the cilantro. Season to taste with salt and serve warm or at room temperature. Refrigerate leftovers.


Mexican Street Corn: This dish of grilled corn on the cob is slathered with a creamy chili-lime sauce and sprinkled with Cotija cheese. It's the perfect side dish to accompany Chiltomate (Roasted Salsa) as it brings out the flavors of the salsa while adding a creamy, cheesy element.


Papas con Rajas: This Mexican dish of potatoes with roasted poblano peppers is a great accompaniment to Mexican Street Corn. The potatoes provide a hearty and comforting element that complements the creamy sauce and spicy chili-lime flavor of the corn. The roasted peppers add a smoky flavor that enhances the overall flavor profile of the meal.




FAQ

Q: How do I adjust the heat level of the salsa?

A: You can adjust the heat level by adding or reducing the chiles. A habanero is much hotter than a jalapeno. If the salsa isn't spicy enough, you can add more jalapeno to a small amount of salsa in the blender and process until smooth.



Q: What is the best way to store salsa?

A: Salsa should be stored in an airtight container in the refrigerator. It will keep for up to a week. For longer storage, you can freeze the salsa in an airtight container for up to 3 months.

1 Reviews

JostLori

Re: Editorial Notes - NO, you cannot substitute bell peppers for jalapeno peppers. EVER!!!

0.0

review by:
(21 May 2023)

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Fun facts:

The habanero pepper is one of the hottest peppers in the world and is native to the Yucatan Peninsula in Mexico. It was named after the Cuban city of La Habana, and it was popularized by the Aztecs and Mayans.

The Mexican oregano used in this recipe was once used by Aztec warriors to help them stay alert during battle. It was also used by the famous artist Frida Kahlo in her cooking, as it was believed to bring luck and good fortune.