Chiltomate - CHARRED TOMATOES & CHILES

Chiltomate (Cooked Tomato and Chile Salsa)
From http://www.recipezaar.com/recipe/Chiltomate-Cooked-Tomato-and-Chile-Salsa-288519
Ingredients

* 2 habanero peppers or jalapeno chiles
* 1 large white onion, unpeeled and halved
* 6 medium firm ripe tomatoes, unpeeled and halved 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

Directions

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 brow n 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.


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From http://www.los-dos.com/recipes/verarticulo.php?IdArticulo=244455

SAUCE OF CHARRED TOMATOES AND CHILES

TOMATOES ARE INDIGENOUS TO MESOAMERICA, and Chiltomate is probably one of the world’s earliest cooked tomato sauces. Rustic both in preparation and in final form, this elemental sauce reveals its ancient roots. Composed of only the simplest ingredients and cooking methods – tomatoes, chiles and onion (members of the allium family, available to the pre-conquest Maya ) that are roasted then crushed – it is quick and easy to make. Traditionally served with Poc Chuc and other grilled meats, Chiltomate can be prepared at the same time as another typical accompaniment –Cebollas Asadas – all cooked over the same fire that will be used for the meat.

Yield: 10-15 servings

• 2 lbs. (1 k) Roma tomatoes
• 1 chile habanero
• 6 large cloves garlic
• ½ purple onion
• 1 tsp. (5ml) salt, or to taste
• 2 Tbs. (30ml) juice of naranja agria (Also known as “sour orange” or “Seville orange”. Substitute: 2 parts fresh lime juice, 1 part each fresh orange juice and grapefruit juice)

STEP 1 IN A GRILLING BASKET or in a large cast iron skillet over highest heat, char the tomatoes, chile, garlic and onion. Remove and set aside to cool.

STEP 2 IN A STONE MOLCAJETE OR LARGE MIXING BOWL with a potato masher, mash the charred chile and garlic until thoroughly pulped. Remove caps of tomatoes and discard. Cut tomatoes in half; squeeze out seeds and discard. Coarsely chop the tomatoes and place in the molcajete or mixing bowl with garlic and chile. Mash coarsely until there are no longer any large pieces. Transfer to a serving bowl. Finely chop the charred onion half and add to tomato mixture. Add salt and juice; stir until blended. Check seasonings.

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Chiltomate
From http://www.recipegoldmine.com/worldmexico/chiltomate.html

5 large tomatoes
2 habanero chiles
1 onion, peeled, quartered and roasted
1 bunch fresh cilantro
Splash of vinegar
3 cloves garlic, peeled
Salt to taste

Heat your comal (or griddle) over high heat. Remove skins from onion and cut into quarters. Place your tomatoes, chiles, onions and garlic onto the comal and cook over high heat until the skin is brown or black and blistered. Remove the skins and the seeds from the tomatoes and chiles. Let all the cooked items cool for 15 minutes.

With a molcajete or blender, process the cooked ingredients and then add in the remaining ingredients.