Chirmol (Charred Tomato & Mint Salsa)

1
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"A Guatemalan recipe, good served on grilled flank steak. (Makes 1 1/4 cups)"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (378.1 g)
  • Calories 77.9
  • Total Fat - 0.9 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 1204 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 5.2 g
  • Sugars - 10.1 g
  • Protein - 3.6 g
  • Calcium - 53.1 mg
  • Iron - 1.4 mg
  • Vitamin C - 52.2 mg
  • Thiamin - 0.1 mg

Step 1

Dry pan roast or grill tomatoes, turning often, until they are charred all over, about 12-15 minutes.

Step 2

Chop them coarsely by hand (Do not peel).

Step 3

Combine tomatoes with remaining ingredients.

Tips & Variations


No special items needed.

Related

TeresaS

We loved the combination of the cilantro and the roasted tomatoes...we are both on the fence about the mint...we both felt it didn't mix well with the other ingredients...

review by:
(6 Oct 2017)

Daily Inspiration

What a delicious salsa to go with our tacos today. I roasted the tomatoes in the oven with some tomatillos (that I was making for another recipe) and they didn't get as black as they would have on the grill. Nevertheless, this salsa is wonderful. I would have never thought to combine mint and cilantro, but they pair so well together. The lime adds a great note to the salsa. Will be making this salsa again and again. Just so easy to make -- why go purchase it in a jar.

(2 Sep 2017)

JostLori

Mike, this salsa is really good! Love the mint and lime juice in this. Combined with the charred tomatoes - this is awesome! I couldn't stop eating it while preparing the rest of dinner... Thanks for posting! Made for CQ4.

review by:
(29 Aug 2017)

MamiJ

I'm Mexican and salsa is an everyday staple at my house. This Chirmol was definitely a very different salsa, and we really enjoyed it with chicken and tortillas. I did add more chile than it called for, but that's my preference. I bet it would be awesome with tortilla chips! Thank you! Made for CQ '17.

review by:
(24 Aug 2017)