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!
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.