Guatemalan recipe
How to make Chirmol
The whole country
The everyday Guatemalan salsa: tomatoes roasted until charred, mashed with onion, coriander, lime juice and salt, sometimes with a little chilli. It goes with grilled meat, eggs, beans and almost everything else.
Ingredients
- 4 ripe tomatoes
- 1 small onion, finely chopped
- A small bunch of fresh coriander, chopped
- Juice of 1 lime
- Salt, and a little fresh green chilli if you like
Method
- Roast the whole tomatoes in a dry frying pan or under a hot grill for about 10 minutes, turning them, until the skins are blackened in spots.
- Let them cool a little, peel off the loose skin if you wish, and crush them in a bowl with a fork or a pestle.
- Stir in the onion, coriander, lime juice and salt, and the chilli if using. Taste, add more salt or lime, and serve warm or at room temperature.
Made it at home? Tick it off and it goes into your kitchen passport.
Take the trip to Guatemala
