I just harvested about twenty pounds of tomatoes from my garden. This is going to be one of the better harvests of the last few years, so let’s do something with them!
(Roasted Habanero-Tomato Sauce)
This simple, all-purpose sauce calls for roasting the vegetables, a process that is typical of Yucatán and imparts a distinctive flavor. Don’t worry about removing all the skins from the habaneros and tomatoes–some charred bits will give the sauce extra flavor. This sauce is wonderful over tacos of all kinds, as well as enchiladas, chiles rellenos, and tamales.
2 habanero chiles, roasted, seeds and stems removed, chopped
4 medium tomatoes, roasted, peeled, and chopped
1 small onion, roasted, peeled and chopped
1/4 teaspoon Mexican oregano
2 tablespoons vegetable oil
1/4 teaspoon salt
To roast the vegetables, preheat a dry skillet until very hot. Place the unpeeled vegetables on the skillet and roast for 10 to 15 minutes, turning frequently. If you have a stovetop grill, roast the vegetables over the flame until skins are blackened, about 5 minutes. Vegetables can also be roasted under a broiler. After roasting, remove the skins.
Place the tomatoes, chopped vegetables, and oregano in a blender or food processor and puree until smooth.
Heat the oil in a skillet and saute the sauce for about 5 minutes. Add the salt or more to taste.
Yield: 2 cups
Heat Scale: Hot