Guatemalan Chirmol Recipe

The Guatemalan Chirmol Recipe is for a type of sauce used in Guatemalan cuisine, typically made with tomatoes, onions, cilantro, and various spices. It adds a tangy and refreshing taste to the dish.

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5 from 1 vote

Prep Time: 20

Cook Time: 10

Total Time: 30

Course: condiment,, Side Dish

Cuisine: Guatemalan

Keyword: Guatemalan Chirmol Recipe

Servings: Servings

Calories: 69 kcal

Equipment

Large mixing bowl: Used to combine the diced vegetables and herbs.
Small bowl: Used to whisk together the dressing ingredients.
Whisk: Used to mix the dressing ingredients.
Spoon or spatula: Used to mix the Chirmol gently and incorporate the dressing.
Cutting board: Used to chop the vegetables and herbs.
Sharp knife: Used to dice the tomatoes and peppers.
Kitchen shears: Optional tool for chopping herbs.
Citrus juicer: Used to extract juice from the limes.

Ingredients

8 tomatoes large-diced
2 onions finely chopped
4 garlic cloves minced
1 cup cilantro
4 jalapeño pepper seeded and finely chopped
2 tablespoons oil vegetable
2 tablespoons lime juice
1 teaspoon cumin ground
Salt and pepper to taste

Instructions

Chop the tomatoes:

a. Use a serrated knife for easier tomato cutting.
b. Ensure the tomatoes are evenly sized for consistent cooking.
c. Remove the tomato cores before dicing.
d. Blot excess moisture from the tomatoes using a paper towel.
e. Use a tomato corer tool for effortless core removal.
f. Dice the tomatoes into bite-sized pieces for a chunkier texture.
g. Choose vine-ripened tomatoes for maximum flavor.

Dice the onion:

a. Use a sharp chef's knife for precise onion dicing.
b. Consider wearing protective goggles to avoid tears.
c. Aim for uniform onion pieces for even flavor distribution.
d. Soak the diced onion in cold water to reduce its sharpness.
e. Caramelize the diced onions for a sweeter taste profile.
f. Rinse the diced onions under cold water to mellow their pungency.
g. Use a mandoline slicer for consistent and thin onion dicing.

Prepare the bell peppers:

a. Roast the bell peppers for a smoky flavor.
b. Remove the charred skin from the roasted peppers.
c. Slice the bell peppers into thin strips for a different texture.
d. Blanch the bell peppers to retain their vibrant color.
e. Choose bell peppers with different colors for a visually appealing dish.
f. Grill the bell peppers for added depth of flavor.
g. Remove the seeds and ribs from the bell peppers before dicing.

Mince the garlic:

a. Use a garlic press for finely minced garlic.
b. Infuse the minced garlic with olive oil for added richness.
c. Toast the minced garlic in a dry pan for a nutty aroma.
d. Sprinkle a pinch of salt over the minced garlic to act as an abrasive.
e. Roast the whole garlic bulbs before mincing for a milder flavor.
f. Use a microplane grater for finely grated garlic.
g. Sauté the minced garlic in butter for a fragrant twist.

Chop the cilantro:

a. Bundle the cilantro with kitchen twine for easier chopping.
b. Use a mezzaluna knife for quick and efficient cilantro chopping.
c. Reserve some cilantro leaves for garnishing the final dish.
d. Remove any tough stems from the cilantro before chopping.
e. Grind the chopped cilantro with a mortar and pestle for a paste-like consistency.
f. Dry the cilantro leaves before chopping to prevent wilting.
g. Mix chopped cilantro with lime juice for a zesty herb dressing.

Heat the oil:

a. Use grapeseed oil instead of vegetable oil for a lighter taste.
b. Heat the oil until it shimmers for optimal sautéing.
c. Test the oil temperature by dropping a small piece of onion into it.
d. Add a few drops of sesame oil for a hint of nuttiness.
e. Heat the oil over medium-high heat for a quick sear.
f. Use clarified butter for a richer flavor profile.
g. Infuse the oil with herbs or spices for added aroma.

Sauté the onion and garlic:

a. Add a pinch of cumin seeds for an earthy flavor to the sauté.
b. Cook the onion and garlic until they turn golden brown for added sweetness.
c. Deglaze the pan with a splash of white wine to enhance the aroma.

Notes

Prep the ingredients in advance to save time.

Use a food processor to quickly dice the tomatoes and peppers.

Adjust the spiciness by adding more or less jalapeño pepper.

Experiment with different herbs like parsley or oregano for added flavor.

Double the recipe for a larger gathering or to have leftovers for future meals.

Serve the chirmol chilled to enhance its refreshing taste.

Nutrition

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