This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Guatemalan Salsa (Chirmol)
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.
medium red onion, root end intact, cut into 8 wedges
jalapeño chilies, stemmed, halved and seeded
01Heat the broiler to high with a rack 4 inches from the element. On a rimmed baking sheet, mound together the onion wedges and jalapeños. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt. Toss to coat, then arrange in a single layer. Broil until well-charred and tender, 10 to 15 minutes, flipping the vegetables halfway through. Set aside to cool.
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