Chiltomate (Cooked Tomato and Chile Salsa)

Ingredients

• 2 habanero peppers or jalapeno chiles
• 1 large white onion, unpeeled and halved
• 6 medium firm ripe tomatoes, unpeeled and halved or 12 plum tomatoes, unpeeled and halved
• 3 garlic cloves, unpeeled
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons oregano, minced (preferably Mexican oregano) or 1/2 teaspoon dried oregano
• 1 tablespoon cilantro, minced
• salt

Directions

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 sauté 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.