Guatemalan Chirmol

Name: Guatemalan Chirmol
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Guatemalan
Ingredients: Ripe tomatoes — 500 g (1.1 lb); White onion, chopped — 1/2 medium; Fresh chile (jalapeño or local variety) — 1; Fresh mint, chopped — 10 g (2 tbsp); Fresh lime juice — 20 ml (4 tsp); Salt — 5 g (1 tsp)

The Quirky Foodster Team

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10 min

Prep

10 min

Cook

Ingredients

Ripe tomatoes — 500 g (1.1 lb)
White onion, chopped — 1/2 medium
Fresh chile (jalapeño or local variety) — 1
Fresh mint, chopped — 10 g (2 tbsp)
Fresh lime juice — 20 ml (4 tsp)
Salt — 5 g (1 tsp)

Method

Char whole tomatoes and chile directly over an open flame or grill until blackened in spots and softened, about 8-10
minutes, turning occasionally.
Let cool slightly, then finely chop the charred tomatoes and chile (traditionally hand-chopped, not blended).
Combine with finely diced onion and chopped mint in a bowl.
Add lime juice and salt, mixing well.
Let rest 10 minutes before serving to let flavours meld.

Cultural Background: A smoky charred tomato sauce, Guatemalan chirmol is built on fire-roasted tomatoes and chiles, its distinctly grilled character setting it apart from its milder Salvadoran cousin chimol, traditionally served with grilled meats at Guatemalan asados.

Tips: • Charring directly over open flame (rather than boiling) is essential for chirmol's signature smoky depth. • Hand-chopping rather than blending preserves the traditional rustic, chunky texture.

Variations: • Add roasted garlic for extra depth. • Adjust chile quantity for a milder or spicier version.

Storage: Refrigerate in an airtight container up to 3 days.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 15 kcal, 0.5 g protein, 0.2 g fat, 3 g carbohydrate per 30 g serving. FAQs What is chirmol traditionally served with? Grilled meats at Guatemalan asados, and as a general table condiment. How is it different from Salvadoran chimol? Chirmol's tomatoes are charred over open flame for a smoky depth, while chimol is typically made with raw, fresh tomatoes.

FAQs: What is chirmol traditionally served with? Grilled meats at Guatemalan asados, and as a general table condiment. How is it different from Salvadoran chimol? Chirmol's tomatoes are charred over open flame for a smoky depth, while chimol is typically made with raw, fresh tomatoes.