Chiltomate Salsa: A Fresh Take on Yucatán"s Smoky Tomato Sauce

Chiltomate salsa is a vibrant sauce that combines the heat of habanero chiles with the tanginess of tomatoes, making it a staple in the Yucatán peninsula. This particular recipe, adapted from chef Alex Henry, emphasizes freshness by cooking the tomatoes only through blackening their skins, preserving their natural flavor. The preparation involves mashing the charred tomatoes along with habaneros and cilantro, resulting in a chunky and flavorful sauce. At El Molino del Sureste, Henry serves this salsa over venison sausage and black beans, showcasing its versatility. Additionally, at his food hall location, Sureste, it is used as a topping for steak tacos, highlighting its compatibility with various grilled meats. The combination of smoky and fruity flavors, along with a subtle heat, makes chiltomate salsa a popular choice among diners. The method of preparation not only enhances the taste but also reflects a culinary tradition that values fresh ingredients and bold flavors. By blackening the tomatoes, the recipe captures the essence of the Yucatán's culinary heritage while allowing the natural sweetness of the tomatoes to shine through. Overall, chiltomate salsa is more than just a condiment; it represents a fresh take on traditional Yucatán flavors, appealing to those who enjoy a balance of heat and freshness in their dishes.