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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.
2
cups
Tip
Don’t use plum or vine-ripened tomatoes. Both were too juicy and resulted in watery salsa. And don't trim the root end of the onion until after broiling. Without it, the wedges can separate and the pieces will cook too quickly.
1 hour
20 minutes active
Ingredients
-
1
medium red onion, root end intact, cut into 8 wedges
-
2
jalapeño chilies, stemmed, halved and seeded
Directions
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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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