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Tomato and Charred Onion Salsa with Chipotle
1 hour 20 minutes active
Guatemalan chirmol is a smoky yet bright mix of charred tomatoes and onions with plenty of fresh herbs. We wanted to create an easy broiler version, but found broiled tomatoes too juicy. We char jalapeños and red onion wedges under the broiler to mellow their flavors and leave the tomatoes raw so they remain plump and firm. The result is a colorful tangy-sweet salsa, delicious with grilled or roasted meats. We also love it spooned over toast, layered in a pita sandwich, tucked into shrimp tacos or scooped up with tortilla chips.
medium red onion, root end intact, cut into 8 wedges
jalapeño chilies, stemmed, halved and seeded