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Worlds of Flavor: Ancient Fires, World Flavors & the Future of American Cooking
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Salsa Chiltomate

Ingredients Amounts
Tomatoes, large 2 ea.
White onion ¼ ea.
Chile habanero 1 ea.
Cilantro, coarsely chopped ¼ cup

Method

  1. Roast the tomatoes, onion, and chile over a comal until blackened in spots. Combine on a metate or put into a blender or food processor and blend until smooth. Pour this mixture into a saucepan and keep warm over low heat. The sauce can be prepared in advance and reheated.
Recipe credit: Silvio Campos, as presented at the 2005 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved.