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Salsa, charred and smoky
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
Pardon the interruption
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