Chiltomate (Tomato and Habanero Salsa)

Makes: 2 cups

Cooking time: 45 minutes

You will need

1½ lb. tomatoes, cored
1 habanero chile, stemmed

1 tsp. kosher salt
1 clove garlic, smashed
2 tbsp. olive oil
½ small white onion, minced

Method

1. Heat oven to 500°. Place tomatoes and chile on a foil-lined baking sheet, and roast, without turning, until chile is browned in spots, about 10 minutes; transfer chile to a blender, and continue roasting tomatoes until blackened and cooked through, about 20 minutes more. Let tomatoes cool and then peel and place in blender along with salt and garlic; puree until smooth.
2. Heat oil in a 4-qt. saucepan over medium heat; add onions and cook, stirring, until soft, about 5 minutes. Add purée, and bring to a simmer; cook, uncovered and stirring often, about 10 minutes. Let cool.

Source: http://www.saveur.com/

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