Recipe of the week
Guatemalan salsa (chirmol)
This Guatemalan salsa is a “smokier, bolder” version of a summer staple, said Milk Street magazine. Chirmol is typically made with charred tomatoes, but we’ve eliminated that tricky step and achieved the smokiness we desired by broiling red onion and jalapeño and adding a chipotle chile in adobo sauce. Cherry tomatoes will work in this recipe, but grape tomatoes are better.
1 medium red onion, root end intact, cut lengthwise into 8 wedges
2 jalapeño chiles, stemmed, halved, and seeded
2 tbsp extra-virgin olive oil, divided
Kosher salt and ground black pepper
1 pint grape tomatoes, chopped
1 cup fresh cilantro leaves and tender stems, finely chopped
1 cup fresh mint leaves, finely chopped
1 small chipotle chile in adobo sauce, finely chopped
3 tbsp lime juice
Heat broiler to high with rack set 4 inches from the element. On a baking sheet, mound together the onion wedges and jalapeños. Drizzle with 1 tbsp oil and sprinkle with ½ tsp salt. Toss to coat, then arrange in a single layer. Broil until well-charred and tender, 10 to 15 minutes, flipping the vegetables halfway through. Set aside until cool.
When vegetables are cool enough to handle, coarsely chop the jalapeño halves. Coarsely chop the onion wedges and discard root ends. In a medium bowl, stir together jalapeños, onion, tomatoes, cilantro, mint, and chipotle. Cover and let stand at room temperature for 30 minutes. Stir in the lime juice and remaining 1 tbsp oil. Taste and season with salt and pepper. Makes 2 cups. ■