Recipe: Chiltomate (Cooked Tomato and Chile Salsa)

CHILTOMATE (COOKED TOMATO AND CHILE SALSA)

"Chiltomate is a versatile sauce. It will keep for a week in the refrigerator and may also be frozen for up to 1 month."

1 or 2 fresh habanero or jalapeno chiles
1 large white onion, unpeeled, halved
5 or 6 medium-size, firm ripe tomatoes or 12 plum tomatoes, unpeeled, halved
2 or 3 cloves garlic, unpeeled
3 tbsp lard or vegetable oil
1 1/2 tsp minced fresh oregano (or 1/2 tsp dried)
1 tbsp minced fresh cilantro
Salt to taste

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.

Melt the lard 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.

Makes 3 1/2 to 4 cups
Source: Spirit of the Earth: Native Cooking from Latin America by Martin Jacobs and Beverly Cox