Bienvenidos a Los Dos: Recipes

About Chef David Sterling

  Chiltomate Download PDF



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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