Equipment
* optional
Ingredients
Vegetables for Roasting
- 500 g plum tomato, whole, washed
- 100 g white onion, cut into thick wedges
- habanero pepper, whole
- garlic, unpeeled cloves
Finishing Ingredients
- 15 g fresh cilantro, roughly chopped, stems included
- 15 ml lime juice, freshly squeezed
- 5 g sea salt
Nutrition (per serving)
Method
Place a dry cast iron skillet over medium-high heat. Allow it to preheat until smoking slightly, reaching a surface temperature of roughly 200°C/400°F.
Place the whole plum tomatoes, thick white onion wedges, unpeeled garlic cloves, and whole habanero peppers directly into the dry cast iron skillet. Char the vegetables, using tongs to turn them occasionally.
Remove the vegetables from the skillet as they finish. The garlic and habanero will finish first (about 5-7 minutes). Once cool enough to handle, peel the papery skins off the garlic and discard. Carefully remove the stem from the habanero pepper. Wear gloves if handling the habanero with bare fingers.
In a molcajete or the bowl of a food processor, add the peeled garlic, stemless habanero pepper, and sea salt. Grind or pulse until a rough, fragrant paste forms.
Add the warm charred tomatoes (do not peel them), charred onion wedges, fresh cilantro, and lime juice to the habanero paste. Gently mash with the molcajete pestle or pulse a few times in the food processor to combine.
Taste the salsa and adjust the seasoning with additional sea salt or a splash more lime juice if needed. Let the salsa rest at room temperature so the smoky and spicy flavors meld before serving.
Chef's Notes
- For a truly authentic Yucatecan flavor, substitute the lime juice with the juice of a sour orange (naranja agria), which provides the traditional floral acidity of the region.
- When using a food processor instead of a molcajete, strictly use the pulse function in short bursts to maintain a rustic, chunky texture rather than a watery, smooth puree.
- Keep the skins on the tomatoes! The blackened, charred skin is absolutely essential for the signature smoky flavor of chiltomate.
- Wear gloves when handling roasted habaneros. The capsaicin oils will stick to your fingers and can cause severe burning if you subsequently touch your face or eyes.
Storage
Refrigerator: 1 week — Store in an airtight glass container to prevent staining and odor transfer.
Freezer: 3 months — Freezing will alter the texture slightly; best used in cooked dishes like stews or braises after freezing.
