Make and share this Chiltomate (Cooked Tomato and Chile Salsa) recipe from Food.com.
Provided by Member 610488
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- Peel the chile and discard the skin and seeds. Peel and dice the onion, tomatoes and garlic.
- Place the roasted ingredients and dried oregano in a mortar, blender or food processor, and grind or chop to the desired consistency.
- Warm the oil in a large skillet over medium-high heat. Add the salsa and sauté for 2 to 3 minutes.
- Stir in the fresh oregano and cilantro, and season to taste with salt. Serve warm or at room temperature.
Nutrition Facts : Calories 151.1, Fat 10.7, SaturatedFat 1.4, Sodium 13.3, Carbohydrate 13.5, Fiber 3.3, Sugar 7.7, Protein 2.6
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