Guatemalan Chirmol Tomato Salsa Recipe

Servings:
6

Chirmol Guatemalteco

Chirmol Guatemalteco is a rustic Guatemalan tomato salsa with a bold smoky flavor, fresh herbs, and a naturally chunky texture. This simple salsa is made by dry roasting Roma tomatoes and an optional jalapeño until the skins are deeply charred, then blending them lightly and stirring in chopped white onion, cilantro, and salt. The result is bright, savory, slightly smoky, and perfect for serving with grilled meats, tacos, eggs, beans, rice, or anything that needs a fresh spoonful of flavor.

Total:

20 minutes

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About This Guatemalan Chirmol Recipe

Chirmol is one of those simple recipes that proves great flavor does not require a long ingredient list. The heart of this Guatemalan salsa is the dry-roasted tomato. As the tomatoes cook over medium-high heat, their skins blister and darken, creating the smoky flavor that makes chirmol so distinctive. The optional jalapeño adds gentle heat, while raw white onion and cilantro bring freshness and texture.

This salsa is not meant to be perfectly smooth. A slightly chunky consistency gives it a homemade feel and helps it cling beautifully to grilled meat, tortillas, and other savory dishes. You can pulse it briefly in a blender or food processor, or mash the roasted tomatoes by hand for an even more rustic texture. However you prepare it, the most important step is letting the tomatoes char well before blending.

Serve Chirmol Guatemalteco immediately while the roasted tomato flavor is still warm and vibrant, or chill it before serving for a refreshing condiment. It is an easy, versatile salsa that works as a topping, side, or dip and adds a bright Guatemalan-inspired touch to everyday meals.

Equipment

Griddle
Blender or food processor
Cutting board
Chef’s knife
Mixing bowl

Ingredients

5 Roma tomatoes
1 jalapeño, optional for heat, stem removed
1/4 white onion, chopped
1/4 bunch cilantro, chopped
Salt, to taste

Instructions

Dry roast the Roma tomatoes and jalapeño, if using, on a hot griddle or stovetop over medium-high heat. Turn them as they cook so they char on all sides and soften throughout, about 15 minutes.
Transfer the roasted tomatoes and jalapeño to a blender or food processor. Pulse briefly until the mixture reaches a chunky salsa consistency. Avoid over-blending if you want a rustic texture.
Pour the roasted tomato mixture into a small mixing bowl. Stir in the chopped white onion and cilantro until evenly combined.
Season with salt to taste. Stir again, then serve the chirmol immediately or chill it before serving.

Serving Ideas

Chirmol Guatemalteco is especially delicious with grilled meats because the smoky tomato flavor complements charred, savory foods. Spoon it over carne asada, longaniza, tacos, or roasted vegetables. It can also be served alongside beans, rice, tortillas, or eggs for a simple meal with fresh flavor. Because the salsa is made with roasted tomatoes and raw herbs, it brings both depth and brightness to the plate.

Notes

Do not skip the charring step. The blistered tomato skins give this Guatemalan salsa its signature smoky flavor.
For a milder salsa, remove the seeds from the jalapeño before blending.
For a chunkier chirmol, mash the roasted tomatoes by hand with a fork or mortar instead of using a blender.
Taste before serving and adjust the salt as needed, since the right amount will bring out the roasted tomato flavor.
This salsa pairs especially well with grilled meats such as carne asada or longaniza.

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