Guatemalan Salsa (Chirmol)

This salsa, called chirmol in Guatemala, is typically made with charred tomatoes. But using the broiler to char the tomatoes yielded uneven results....

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the broiler to high with a rack 4 inches from the element. On a rimmed baking sheet, mound together the onion wedges and jalapeños. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon 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 to cool.

Step 2

When cool enough to handle, coarsely chop the jalapeño halves. Trim and discard the root ends from the onion wedges, then coarsely chop the onion. In a medium bowl, stir together the the 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 tablespoon oil. Taste and season with salt and pepper.

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