Chiltomate (cooked Tomato And Chile Salsa)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 habanero peppers or 2 jalapeno chiles
• 1 large onion, unpeeled and halved
• 6 medium firm ripe tomatoes or 12 plum tomatoes, unpeeled and halved
• 3 garlic cloves, unpeeled
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons oregano, minced (preferably mexican oregano) or 1/2 teaspoon dried oregano
• 1 tablespoon cilantro, minced
• salt

Recipe

• 1 preheat a griddle or a 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.
• 2 peel the chile and discard the skin and seeds. peel and dice the onion, tomatoes and garlic.
• 3 place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
• 4 warm the oil in a large skillet over medium-high heat. add the salsa and sauté for 2 to 3 minutes.
• 5 stir in the fresh oregano and cilantro, and season to taste with salt. serve warm or at room temperature.