Chirmol
- Yield: 3 cups
- Prep: 5 mins
- Cook: 8 mins
Ingredients
- 6large plum tomatoes
- 1medium white onion, peeled and sliced in half
- 3large garlic cloves, unpeeled
- 2 to 4-- serrano chiles, seeded, deveined and minced
- 1cup chopped cilantro
- -- Juice of 1 lime
- 1/2teaspoon salt
- 1/4teaspoon Coarsely ground black pepper
Instructions
- Place tomatoes, onion and garlic cloves in a dry cast-iron skillet or griddle pan over medium-high heat. Roast until all sides are charred, turning occasionally, 8 to 10 minutes.
- Remove tomatoes and onion; place in food processor. Peel garlic cloves; add to tomato mixture. Pulse until roughly chopped.
- Transfer to a bowl; add serrano chiles, cilantro, lime juice, salt and pepper.
- Refrigerate, covered, up to 2 weeks.
Recipe by Sandra Gutierrez.
Nutritional Info *per serving
- Calories 25
- Glycemic Load 0
- Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 105mg
- Potassium 250mg
- Carbohydrate 5g
- Fiber 1g
- Sugars 3g
- Protein 1g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 25%
- Calcium 2%
- Iron 2%
