Chiltomate (Yucatecan Tomato-Habanero Salsa)

2 Instructions

1. 1

   Heat a comal or heavy skillet over medium-high heat with no oil.

2. 2

   Place the whole tomatoes, habaneros, and onion half on the dry surface.

3. 3

   Char everything, turning with tongs every couple of minutes, until the skins are blistered and blackened in spots, about 8 to 10 minutes total. Some scorching is good - it brings the smoky flavor.

4. 4

   Pull everything off the heat and let cool slightly.

5. 5

   Drop everything into the blender with salt to taste and pulse - do not puree smooth. Chiltomate should stay slightly chunky with little flecks of skin visible.

6. 6

   Taste, adjust salt, and serve. Excellent over papadzules, panuchos, salbutes, or cochinita pibil.