Guatemalan Chirmol Salsa

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* Exported from MasterCook Mac *

 

Guatemalan Chirmol Salsa

 

Recipe By : Emilio Cuyuch, Executive Sous-Chef, JiRaffe, Santa Monica

Serving Size : 8 Preparation Time :0:00

Categories : sauces and salsas

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 scallions

12 medium tomatoes -- vine-ripened

1 cup corn kernels

2 cloves garlic -- minced

3 tbsps olive oil

1 lime -- juice only

1/2 cup cilantro -- chopped

1/2 jalapeno -- seeded and minced

salt and pepper to taste

 

" Chirmol salsa is a staple in my hometown in Guatemala,' says Emilio

Cuyuch, executive sous-chef at the restaurant JiRaffe in Santa Monica.

It's a national favorite. " Fish, flat breads and even beef are served

with chirmol salsa and every home has its own individual recipe and

taste.' The word " chirmol' means " smashed tomatoes.'

 

Makes 6 to 8 servings.

 

Grill scallions and chop. Grill tomatoes whole until soft; grill corn.

(You may do the grilling by any method; it may be done ahead of time

unless you wish to serve the salsa hot.) Combine tomatoes, scallions and

garlic in a bowl and " smash,' i.e. break up, tomatoes. Add olive oil,

lime juice, grilled corn kernels, cilantro, jalapeno, and salt and

pepper. Serve hot or cold over striped bass, swordfish or other white

fish.

 

Source: Emilio Cuyuch, Executive Sous-Chef at JiRaffe in Santa Monica

Published in the Denver Post, Wednesday, May 1, 2002

MC Formatted and Posted by Eruna Schultheiss

 

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Per serving: 123 Calories; 6g Fat (36% calories from fat); 3g Protein;

19g Carbohydrate; 0mg Cholesterol; 23mg Sodium

Food Exchanges: 1/2 Starch/Bread; 2 Vegetable; 1 Fat

 

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