Ingredients
Method
- Preheat oven to 425°F.
- Place tomatoes on a foil-lined baking sheet and bake for 25 minutes, until skins are charred and softened.
- Wrap hot peppers (and optionally garlic) in foil and roast for 10 minutes.
- Mash the roasted garlic, salt, and hot peppers together using a mortar and pestle or small bowl.
- Once tomatoes are slightly cooled, cut off the stem end and peel using a fork.
- In a large bowl, combine the peeled tomatoes with the garlic-pepper mix and mash to your desired consistency. Remove any hard bits.
- Stir in sliced onions.
- In a small pan, heat the oil until just starting to smoke.
- Carefully pour hot oil over the tomato mixture and stir to combine.
- Serve warm or at room temperature.
Notes
Tomatoes: Any type works, but Roma or beefsteak tomatoes hold up well.
Pepper Heat: For milder choka, remove seeds and membranes before roasting.
Outdoor Grill Option: You can roast tomatoes, garlic, pepper, and onion directly over open flame or on a grill for a more traditional flavor.
Liquid Smoke: Add ¼ teaspoon of liquid smoke for extra depth if you're not using fire-roasted ingredients. Adjust to taste.