It was never the 4th of July without My Mother’s Chirmol, this traditional Guatemalan dish, is a cross between a Tomato Salad and a Salsa, smokey tomatoes that have been blistered until they are bursting with juices and sweetness in the oven, this delectable sauce goes well with almost anything savory. Every 4th, we’d have this with corn chips, which was so delicious. My Mom’s Dad, and My Mom’s dad always were excited to have this when they would come over on any given day when my mother happened to be making it, and it always makes me feel a warmth thinking of the special times I’d spend in the kitchen with My Mom making it, and the time we spent sharing it with the people we love

Stuff You Need

• A 13 by 9 inch Baking Pan, or any pan that you’d use for roasting Vegetables
• A Cullender
• A Cutting Board ( I Like Bamboo ones, they don’t dull your knife and they are Very Safe)
• Measuring Spoons
• Dry Measuring Cups
• A Knife you can hold well and use safely
• A Large Bowl
• A Large Wooden Spoon (or any spoon! 🙂 ) for stirring
• Aluminium Foil

Ingredients You Need

• 9 Tomatoes, Medium sized Vine Ripe or extra Large Romas
• One Bunch Of Fresh Cilantro
• One Large White Onion
• Olive Oil, About 2 TBSP
• Salt, Optional, (I love Pink salt! 🙂 )

Let’s Get Started! With Cooking, Not Eating Just Yet… Unless Your Pusheen 😉

First wash Your Produce, leave the Cilantro in a cullender resting on a plate, or simply on a plate lined with a towel to dry a bit. In the meantime, place your washed and dried tomatoes in the baking dish, and rub them with the Olive Oil. Place The Tomatoes that are all nestled in their baking pan in an oven preheated to 400 degrees. Rost for 40 minutes, to an Hour and a Half, depending on your oven, the idea of what you want the tomatoes to look like once they are ready is for them to have charred skin, and they should be easily pierced with a fork or spoon.

While the Tomatoes are roasting, very finely chop the onion and measure out a full half of a cup of the onion. Remove the Cilantro from the stems and chop enough of the leaves to fill a half of a cup far over the brim. Place the half cup of onion in the large bowl, if you are adding salt, add the salt to the Onions, about 1 half teaspoon or to taste.

When The Tomatoes Come Out Of The Oven, tent them with a sheet of aluminium foil, let them cool for ten minutes, or however long it takes for them to become cool enough for you personally to handle. the steam created from tenting the hot tomatoes, while loosen the skins, sand make it easier for you to pull them back and away for the next step, which is to peel the tomatoes. Once the Tomatoes are peeled, cut off the end with the core, and cut out the cores. Then you can slice the tomatoes into slices and then you can chop them very small. Place the warm chopped tomatoes in the bowl in the onion, placing each batch of them immediately on the onions as you work to get them all chopped. This will ever so slightly wilt the onions and release their flavor while still leaving them crunchy and fresh.

Once you have chopped all of the tomatoes, stir them well together with the onions, once that is well mixed, stir in the fresh Cilantro, you can chill the mix for a refreshing cold dip, or serve it immediately warm, for a more warming smokey flavor. It is best served With Corn Chips, I grew up with yellow ones, fried at home from fresh tortillas. Serve alone or with friends, but be sure to enjoy and have fun!

Serve With Chips,

This Can Be Served with any Chip, Corn Chips Of any color of the Rainbow, Pita Chips, Pita Bread, Crackers, or just about anything you want to pair it with.

Serve With Friends

Whether you call a friend on the phone, email a loved one, or sit face to face with some one special, any treat is twice the delight, When shared with someone who you care about!