July 31, 2017
Fresh Tomatoes, Sauce, Salsas,
Fruit, Tomato, Central/South American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Grilling (Outdoor), Fat Free, Gluten-Free, Kosher, Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"A Guatemalan recipe, good served on grilled flank steak. (Makes 1 1/4 cups)"
Dry pan roast or grill tomatoes, turning often, until they are charred all over, about 12-15 minutes.
Chop them coarsely by hand (Do not peel).
Combine tomatoes with remaining ingredients.
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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...
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.
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.
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.