Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 313 :: Primal Grill for a Crowd
Chiltomate (Grilled Tomato Habanero Salsa)
Serves: about 2 cups salsa
Category: Sauces
1 medium sweet onion (skin on)
2 large or 4 medium ripe red tomatoes (about 1-1/2 pounds)
4 to 8 habanero chiles
1/2 cup finely chopped fresh cilantro
3 tablespoons sour orange juice or 1-1/2 tablespoons each fresh lime juice and fresh orange juice (or to taste)
Coarse salt (kosher or sea)

If you have a charcoal grill, light a chimney of coals and rake them out in a singer layer. Lay the onion on the embers and roast until charred on all sides and easy to pierce with a skewer, 8 to 12 minutes in all, turning with tongs. Transfer to a foil pan. Lay the tomatoes on the embers and roast the same way, 6 to 8 minutes in all. Transfer to the pan. Lay the habaneros on the embers and roast the same way, 2 to 4 minutes in all. Transfer to the pan.

If using a gas grill, preheat it to screaming hot. Grill the vegetables to char the skins.

Scrape off the burnt skins with a paring knife. You dont need to get off every last bita few specs of black will add flavor. For a milder (but still ferocious salsa), seed the chiles. Cut the vegetables into 1-inch pieces. Finely chop or coarsely puree in a food processor. Work in the cilantro, sour orange juice, and salt, running the machine in short bursts. Correct the seasoning, adding sour orange juice or salt to taste: the salsa should scream with flavor.

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