Chirmol Guatemalteco
Chirmol is a rustic, smoky Guatemalan tomato salsa that brings bold, fresh flavor to grilled meats, tacos, and more. Made by dry roasting tomatoes and chile over high heat until deeply charred, then blending and mixing with raw onion, cilantro, and salt, this salsa is simple but packed with vibrant depth. It’s a staple in Guatemalan kitchens and one of those “goes-with-everything” condiments that always disappears fast.
Ingredients
- 5 Roma tomatoes
- 1 jalapeño, optional for heat (stem removed)
- 1/4 white onion, chopped
- 1/4 bunch cilantro, chopped
- Salt, to taste
Instructions
- Dry roast the tomatoes and jalapeño (if using) on the stovetop over medium-high heat until charred on all sides and cooked through, about 15 minutes.
- Transfer the roasted tomatoes and jalapeño to a blender or food processor and pulse until a chunky sauce consistency is achieved.
- Pour into a small bowl and stir in the chopped onion and cilantro.
- Season with salt to taste, stir again, and serve immediately or chilled.
Notes
- Don’t skip the charring—it gives the salsa its signature smoky flavor.
- If you prefer a milder salsa, remove the seeds from the jalapeño before blending.
- For a chunkier texture, you can mash the roasted tomatoes by hand with a fork or mortar.
- This salsa pairs especially well with grilled meats like carne asada or longaniza.
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