Roasted chiltomate

Ingredients

• 1/2 kgripe tomatoes, roasted until blackened and peeled
• 50 gwhite onion, roasted
• 1 small clovegarlic
• 1habanero chilli, roasted
• 1/2 teaspoonsalt

Instructions

1. 1

   Blend the sauce

   Blend the tomatoes with the onion and garlic until thick. Strain the mixture into a pan.

2. 2

   Simmer gently

   Add the whole habanero and bring the sauce to a boil. Lower the heat and simmer for 10 minutes, keeping the chilli intact.

3. 3

   Season and reserve

   Taste the sauce and adjust the salt. Keep it thick, making sure the habanero has not split, then set aside.

What is chiltomate?

Chiltomate is a traditional Yucatecan tomato sauce whose name brings together chilli and tomato. Roasting the tomatoes and onion gives this simple version a smoky depth, while a whole habanero adds heat as the sauce simmers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 1g protein, 5g carbs, 0g fat.

Most of the carbohydrates come from the tomatoes and onion, while the small amount of protein and fat comes from the vegetables and garlic. The habanero adds flavour with little energy, and the salt contributes most of the sodium. Pair a spoonful with beans or another protein-rich dish to make a more substantial plate.

Why roast the vegetables?

Tomatoes: roasting them until blackened brings out a concentrated, smoky flavour. Peel them before blending so the sauce is smooth.

Onion: roasting softens its sharpness and gives the sauce a mellow savoury base.

Blend and strain

Blend the tomato, onion and garlic until the mixture is thick, then strain it before cooking. This removes skins or seeds that could make the finished sauce uneven.

Keep the habanero whole

Add the roasted chilli whole and avoid breaking its skin during the simmer. That lets it flavour the sauce while helping you control how much heat moves into it.

Check the texture

Simmer gently for 10 minutes; the sauce should remain thick rather than watery. Taste at the end and adjust the salt to suit the roasted vegetables.

How to serve it

Serve chiltomate alongside grilled or roasted meats, eggs, or beans, or spoon it over tacos. Use a clean spoon and let each person add as much as they like.

Recipe notes & tips

• Roast the tomatoes until their skins are well blackened before peeling.
• Blend until smooth and thick, then strain before adding the mixture to the pan.
• Keep the habanero whole while it simmers so it does not release its heat all at once.
• Use a low heat for the 10-minute simmer to help the sauce stay thick.
• Taste before adding more salt, as the sauce reduces slightly while cooking.

Variations

• Milder heat: remove the whole habanero before serving.
• More heat: break the cooked habanero into the sauce a little at a time.
• Smoother sauce: blend for longer before straining.
• Chunkier finish: strain lightly to retain more of the tomato texture.
• Garlic-forward: use a larger clove for a stronger savoury note.

Common mistakes to avoid

• Under-roasted tomatoes: roast until the skins are blackened for a smoky flavour.
• Skipping the strain: strain the blended mixture to remove unwanted skins or seeds.
• Broken habanero: keep it whole during simmering to avoid releasing too much heat.
• Rapid boiling: lower the heat after bringing the sauce to a boil so it simmers gently.
• Thin sauce: simmer gently for the full 10 minutes and check that it remains thick.

How to store

Cool the sauce and refrigerate it in a covered container for up to 3 days. Reheat gently in a small pan, stirring, until hot; avoid crushing the habanero if it is still in the sauce.

Frequently asked questions