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Tomato and Charred Onion Salsa with Chipotle
Guatemalan chirmol is a smoky yet bright mix of charred tomatoes and onions with plenty of fresh herbs. We wanted to create an easy broiler version, but found broiled tomatoes too juicy. We char jalapeños and red onion wedges under the broiler to mellow their flavors and leave the tomatoes raw so they remain plump and firm. The result is a colorful tangy-sweet salsa, delicious with grilled or roasted meats. We also love it spooned over toast, layered in a pita sandwich, tucked into shrimp tacos or scooped up with tortilla chips.
Makes about
2 cups
1 hour
20 minutes active
Ingredients
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1
medium red onion, root end intact, cut into 8 wedges
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2
jalapeño chilies, stemmed, halved and seeded
Directions
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01Heat the broiler to high with a rack 4 inches from the element. On a broiler-safe rimmed baking sheet, mound together the onion wedges and jalapeños. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon salt; toss to coat. Arrange in an even layer and broil until charred and tender, 10 to 15 minutes, flipping once halfway through. Set aside to cool.
