Guatemalan Chirmol Salsa

by V & V Supremo Foods, Inc.

4.08

20 Min

Servings

ingredients

Enjoy this very simple and delicious Guatemalan Chirmol Salsa to pour over your favorite grilled meats.

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Ingredients

5

Roma de-stemmed tomatoes, cut in half, lengthwise

5 Roma de-stemmed tomatoes, cut in half, lengthwise
3

tomatillos

3 tomatillos
¼

medium size white onion

¼ medium size white onion
½ of ¼

serrano pepper, de-seeded, deveined

½ of ¼ serrano pepper, de-seeded, deveined
2

cloves garlic, with peel

2 cloves garlic, with peel
1¼ tsp.

kosher salt

1¼ tsp. kosher salt
2 Tbsp.

mint, chopped

2 Tbsp. mint, chopped

1

Place a sheet of foil on top of a griddle or sauté pan. Preheat for 2 minutes on medium heat.
2

Place tomatoes, tomatillos, onion, serrano pepper, and garlic on the foil lined griddle and grill until all the vegetables are blistered and charred, 8 to 10 minutes. Using tongs, rotate vegetables for even grilling. Remove and discard skin from tomatoes and garlic.
3

Transfer ingredients to a blender and add salt. Pulse ingredients a few times until the sauce has reached a thick salsa consistency. Transfer salsa to a bowl. Mix in chopped mint. Serve and enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

INGREDIENTS:

DIRECTIONS:

1. Place a sheet of foil on top of a griddle or sauté pan. Preheat for 2 minutes on medium heat.
2. Place tomatoes, tomatillos, onion, serrano pepper, and garlic on the foil lined griddle and grill until all the vegetables are blistered and charred, 8 to 10 minutes. Using tongs, rotate vegetables for even grilling. Remove and discard skin from tomatoes and garlic.
3. Transfer ingredients to a blender and add salt. Pulse ingredients a few times until the sauce has reached a thick salsa consistency. Transfer salsa to a bowl. Mix in chopped mint. Serve and enjoy!

Guatemalan Chirmol Salsa

Notes: