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Tomato and Charred Onion Salsa with Chipotle

Tomato and Charred Onion Salsa with Chipotle

By Diane Unger & Malcolm JacksonOctober 16, 2023

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

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 OR cherry tomatoes, chopped

  • 2

    cups lightly packed fresh cilantro OR mint OR a combination, finely chopped

  • 1

    chipotle chili in adobo sauce, finely chopped

  • 3

    tablespoons lime juice

Step 1

Heat the broiler to high with a rack 4 inches from the element. On a broiler-safe rimmed baking sheet, mound together the onion wedges and jalapeños. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt; toss to coat. Arrange in an even layer and broil until charred and tender, 10 to 15 minutes, flipping once halfway through. Set aside to cool.

Step 2

When cool enough to handle, chop the jalapeños; add them to a medium bowl. Trim and discard the root ends from the onion wedges, then chop and add them to the bowl. Stir in the tomatoes, cilantro and chipotle chili, then 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. Serve right away or refrigerate in an airtight container for up to 3 days; bring to room temperature before serving.

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