Chirmol Recipe (Guatemalan Salsa)

Chirmol, or Guatemalan salsa, is different from regular salsa in that Chirmol has spearmint (hierbabuena) added to it. This gives it a very fresh flavor. Charred tomatoes also give this aromatic salsa its unique flavor. You can add it to eggs, Carne Asada, tacos, or just about anything! Save this Chirmol recipe for your next barbecue!

Chirmol is a Mayan word that means "runny nose", surely because people may have added spicy chiles that made their noses run.

Ingredients and Substitutions for Chirmol (Guatemalan Salsa):

• Roma tomatoes with seeds removed. You can use any tomatoes you have on hand, like beef, grape, heirloom, or cherry.
• Onion: mostly, white or yellow onions are used, but you can use red onion as well.
• Cilantro, freshly chopped
• Spearmint (mint), freshly chopped
• Lime juice or lemon juice. Just a little goes a long way in this recipe. Don't add too much.
• Salt and pepper

How to Make Chirmol (Guatemalan salsa):

1. Heat a comal or griddle over high heat and charr the tomatoes. You can also char them over an open flame.

2. Chop the tomatoes finely (including the charred skin).

3. Mix the chopped, charred tomatoes, finely chopped onion, cilantro, mint, sal, pepper, and lime juice in a medium-sized bowl until well combined.

Tips to Make the Best Chirmol Recipe:

• Charring the tomatoes and adding mint is what makes an authentic Chirmol. You could try it with your eyes closed and recognize it by its flavor.
• Chop the onion finely. No one wants to chew on a huge piece of onion.
• Start by adding a teaspoon of lime juice. It really doesn't need much more, but you can add a little more if you want. Be careful, don't add too much or it will taste like ceviche!

• Pair this fragrant salsa with my best Carne Asada Marinade recipe and my Easy Corn Tortillas recipe.