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Salsa, charred and smoky

Guatemalan Salsa (Chirmol)

1 hour 20 minutes active

This salsa, called chirmol in Guatemala, is typically made with charred tomatoes. But using the broiler to char the tomatoes yielded uneven results. To get the smokiness we were after, we ultimately supplemented broiled red onion and jalapeños with a chipotle chili in adobo. The taste and texture of grape tomatoes was best, but cherry tomatoes worked, too.

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