Chiltomate (Cooked Tomato And Chile Salsa)

1. 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 brown all sides.

2. 2

   Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.

3. 3

   Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.

4. 4

   Warm the oil in a large skillet over medium-high heat. Add the salsa and saute for 2 to 3 minutes.

5. 5

   Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.