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Guatemalan Salsa (Chirmol)

Guatemalan Salsa (Chirmol)

By Diane UngerJune 5, 2017

  • Makes
    2 cups
  • Cook Time
    1 hour
  • Active time plus cooling
    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.

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.

Ingredients
  • 1

    medium red onion, root end intact, cut into 8 wedges

  • 2

    jalapeño chilies, stemmed, halved and seeded

  • 2

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 1

    pint grape tomatoes, chopped

  • 1

    cup fresh cilantro leaves and tender stems, finely chopped

  • 1

    cup fresh mint leaves, finely chopped

  • 1

    small chipotle chili in adobo sauce, finely chopped

  • 3

    tablespoons lime juice (2 limes)

Step 1

Heat 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.

Step 2

When cool enough to handle, coarsely chop the jalapeño halves. Trim and discard the root ends from the onion wedges, then coarsely chop the onion.

In a medium bowl, stir together the the jalapeños, onion, tomatoes, cilantro, mint and chipotle. Cover and let stand at room temperature for 30 minutes. Stir in the lime juice and remaining 1 tablespoon oil. Taste and season with salt and pepper.

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