Sometimes with a “named” salsa (like salsa borracha) there is a huge amount of variation in recipes. Not the case with Salsa Chiltomate, a simple roasted tomato/onion, garlic and habanero salsa. The only variation is sometimes including cilantro, which I left out to go for simplicity. I once again used a [blog post from this site](https://pinaenlacocina.com/chiltomate-salsa) as a starting point, I’ve found her recipes reliable and well written.
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**INGREDIENTS:**
* 4 roma tomatoes (20oz weight before cooking) * 1/2 white onion (5.1oz before cooking) * 3 garlic cloves * 2 habaneros * 2 tsp lime juice * 2 tsp salt * 1/4 tsp Mexican oregano
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**PROCEDURE:**
Roast tomatoes, onion, garlic, and habaneros in broiler.
Combine everything and blend.
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YIELDS 2-1/2 cups
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**THOUGHTS:**
This is a super fresh tasing tomato-forward sauce, but not in a bad way. The fruitiness of the habanero pairs nicely with the tomato flavor. [Taste Atlas](https://www.tasteatlas.com/chiltomate) says Salsa Chiltomate pairs well with pupusas which I would absolutely agree with.
owd09
Wow this looks delicious!! I am definitely going to try it. Thanks for the recipe
bklynparklover
This looks good and sounds similar to many salsas I make based on what I was taught by my Mexican MIL. The only difference is I’ll use a comal for the broiling. If anyone likes to make Mexican dishes a comal is a great, inexpensive kitchen addition. Mine cost about $6 and we use it every day to heat tortillas, char vegetables, make quesadillas, etc.. I think you can find them on Amazon.
I’m going to make this today to go with nopales tacos.
3 Comments
Sometimes with a “named” salsa (like salsa borracha) there is a huge amount of variation in recipes. Not the case with Salsa Chiltomate, a simple roasted tomato/onion, garlic and habanero salsa. The only variation is sometimes including cilantro, which I left out to go for simplicity. I once again used a [blog post from this site](https://pinaenlacocina.com/chiltomate-salsa) as a starting point, I’ve found her recipes reliable and well written.
​
**INGREDIENTS:**
* 4 roma tomatoes (20oz weight before cooking)
* 1/2 white onion (5.1oz before cooking)
* 3 garlic cloves
* 2 habaneros
* 2 tsp lime juice
* 2 tsp salt
* 1/4 tsp Mexican oregano
​
**PROCEDURE:**
Roast tomatoes, onion, garlic, and habaneros in broiler.
Combine everything and blend.
​
YIELDS 2-1/2 cups
​
**THOUGHTS:**
This is a super fresh tasing tomato-forward sauce, but not in a bad way. The fruitiness of the habanero pairs nicely with the tomato flavor. [Taste Atlas](https://www.tasteatlas.com/chiltomate) says Salsa Chiltomate pairs well with pupusas which I would absolutely agree with.
Wow this looks delicious!! I am definitely going to try it. Thanks for the recipe
This looks good and sounds similar to many salsas I make based on what I was taught by my Mexican MIL. The only difference is I’ll use a comal for the broiling. If anyone likes to make Mexican dishes a comal is a great, inexpensive kitchen addition. Mine cost about $6 and we use it every day to heat tortillas, char vegetables, make quesadillas, etc.. I think you can find them on Amazon.
I’m going to make this today to go with nopales tacos.