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La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » Chiltomate Salsa

Chiltomate Salsa

February 17, 20216 Comments

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Chiltomate? Chile and tomato together is chiltomate! I enjoy all kinds of salsa, but I tend to favor the flavors of this zesty blend! I take my salsa making pretty serious, lol!

top view of chiltomate salsa in the mexican clayware pan with wooden spoon and roasted habanero

Are you too afraid to try habanero?

I used to feel the same way! Until I tried it for the first time and fell in love with the flavor. The heat wasn’t as bad as I thought. I seriously have eaten serrano and jalapeno peppers with way more heat. On occasion that does happen. If it makes you feel better, you can remove the few seeds that the habanero has and just start with half a pepper. My salsa recipe has 2 habaneros per four large Roma tomatoes.

https://animoto.com/play/HdJc1xYZ58ZsELSnbKvPnw

If you are a cookbook collector, like me, you still have time to order my first cookbook ,Mexican Salsa! You will find this recipe featured along with 49 more recipes! It features salsas, adobos, sauces and some of my favorite food and tortilla recipes!

salsa with cookbook

Did you know you could freeze fresh chile peppers?

Used to think I had to roast or boil them first if I wanted to freeze them. No! I pop them in a double layered freezer bag and store them on the door of my freezer. I take out whatever I need and let them defrost on the counter. Dry roast as usual.

bowl of fresh habanero peppers

What do you serve this salsa with?

That is one of the most asked questions I get whenever I share a salsa recipe. With everything, I say! You could prepare a slightly milder version for chip dipping. I love this salsa on all kinds of tacos, especially anything seafood.

ingredients for chiltomate salsa on cutting board
dry roasted tomatoes and habanero peppers on cast iron griddle

What comal(griddle) works best for dry roasting?

I don’t always use a cast iron comal(griddle). I sometimes use the thin all metal Mexican comal as well. Lining it with foil paper is definitely optional, and it makes my life a lot easier! I have bad wrist, so I use the foil paper often. Try to avoid using your nonstick surface skillets for dry roasting. I think it wears the nonstick out a lot faster. I don’t find that I get the same flavors when I use the oven for roasting. That’s just my experience, anyway.

dry roasted onion and garlic

Quick Tip!

If you want to make the whole stove top roasting go a lot faster, add just a drizzle of oil. I often opt for no oil because it changes the dynamics of the salsa. In some cases it may change the color or texture slightly when oil gets blended with ingredients. If you are ok with that, then go ahead and try it.

salsa simmering on stove top
chiltomte salsa in mexican clayware pot with wooden spoon and roasted habanero pepper
close up of chiltomate salsa in pot with wooden spoon and roasted habanero pepper
taquitos de aire with chiltomate salsa
top view chiltomate salsa

Chiltomate Salsa

If you love spicy tomato salsas, you must try this chiltomate salsa! The delicious fruity flavor of the roasted habanero is addicting! Garnish all your favorite tacos!
4.58 from 7 votes
Print Pin Rate
Course: Salsa, Appetizer
Cuisine: Mexican
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 2 cups

Ingredients

  • 4 large roma tomatoes remove the core
  • 1/3 white onion
  • 2 cloves of garlic with skins on
  • 1-2 habanero peppers remove stems
  • Juice of 1 lime
  • 1/3 cup water
  • Salt to taste
  • avocado or grapeseed oil
  • Pinch of oregano

Instructions

  • After washing tomatoes and peppers, transfer them with the onion and garlic to a griddle or comal that is at right below medium heat. For easy clean up, you can line the griddle with some foil paper before adding ingredients. This method of cooking is called dry roasting. Turn ingredients as needed for the next 20-25 minutes, removing the garlic after 15 minutes.
  • After dry roasting, transfer all ingredients to the blender. Blend on high until smooth, set aside. In a saucepan, preheat 1 tablespoons of oil to medium heat for a few minutes. When oil is hot, pour in the salsa from the blender. Reduce heat slightly and continue cooking for 8 to 10 minutes.
  • When possible, store cooled salsas in glass jars with a tight lid in the coldest part of the refrigerator. Avoid leaving entire jar at room temperature. The constant temperature change can cause the salsa to spoil faster. In a separate small bowl spoon in what you will enjoy and refrigerate the remaining salsa right away. The cooked salsas last for about 10 days refrigerated.

Notes

Tomatoes and tomatillos have a natural pectin in them. Pectin is was makes jelly, jelly! Lol! I discovered a few years back that if I cook my blended salsas for 10 minutes at a light simmer, it improves the salsa. It removes the natural pectin. This yields a smooth salsa that does not clump up when refrigerated. It improves the flavor and it extends the life of the salsa by a few days and even up to a week or more! I was tired of throwing salsa away due to it spoiling fast. I also didn’t always find it convenient to freeze excess salsa all the time. On occasion, I will add a splash of white vinegar to my salsa as it is simmering. I add 1 tablespoon per 1 cup of salsa. Adjust the salt to your liking. The vinegar preserves the salsa refrigerated.  
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
pinterest image with header of chiltomate salsa
extreme close up of chiltomate salsa

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Filed Under: Chiles/Hot Peppers, Salsa Recipes, Salsa~Salsa, Traditional Mexican Recipes Tagged With: Chiltomate Salsa, Habanero, Salsa Recipes

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Reader Interactions

Comments

  1. Alex

    March 24, 2021 at 6:56 pm

    OMG! I have always asked my mom why she cooks her salsa but she could never tell me why, just that that’s how its done. Stubborn, I never cooked mine. I should’ve known better – my salsas were short lived and now I understand why!

    Reply
    • Sonia

      March 25, 2021 at 9:20 am

      Mom always knows best. It was life changing when I discovered that too! Lol! I used to try and freeze everything and the salsa was just not as good.

      Reply
  2. Diablo

    July 20, 2021 at 7:04 pm

    I live in the Los Angeles area and have a lot of Mexican markets available to choose from. My problem is being able to tell the difference between Italian and Mexican oregano. Can you offer some guidance in being able to select the Mexican Oregano — I would totally appreciate it!

    Reply
    • Sonia

      July 21, 2021 at 8:02 am

      Hi Diablo,

      I purchase the oregano from the Mexican markets most of the times. I have ordered it online before too. Look for packaging to say it’s from Mexico. My family grows oregano in Monterrey, Mexico and have shared it with me in the past. It’s so delicious and different from the packaged variety.

      Reply
  3. Kurt M

    February 3, 2022 at 4:54 pm

    Have made this a couple of times since last spring. Have also done it with datil peppers. From this and another recipe now I understand why you cook the salsa. Learned something new. Making it again as soon as I send this msessahe

    Reply
    • Sonia

      February 4, 2022 at 8:23 am

      That’s awesome Kurt! I have never tried datil peppers, but would like to try! Thank you for the feedback!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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