Chilmol
"I have a friend from Guatamala who introduced me to this wonderful salsa. The toasted chilie gives it wonderful rich undertones, and the fresh onions and cilantro adds a fresh cool aftertaste. My family can't get enough of this salsa. My husband eats it right out of the bowl with chips. A great way to kick up plain poultry, fish or beef dishes. Also great to make spanish rice. Do not touch your eyes while handling chilie de arbol, as it is very spicy."
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 cup`
- Serves:
- 6
ingredients
- 5 arbol chiles (very spicy, small, red chile)
- 5 tomatoes
- 1⁄2 cup onion (or to taste)
- 1 small bunch cilantro (or to taste)
- 1 teaspoon salt (or to taste)
directions
- Cut tomatoes in half. Add salt and just enough water to cover tomatoes in a small sauce pan.
- {Bring to a boil and simmer for about 20 minutes.}
- {Remove stem from chilies and toast in a small non greased frying pan until chilie turns dark.}
- {Place chile in blender without removing seeds and blend until powdery.}
- {Add tomato mixture into the blender and puree.}
- {Transfer to serving bowl.}
- {Finely mince onion and cilantro.}
- {Add to chilie and tomato mixture. Texture will be slightly soupy.}
- {Enjoy.}.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Hello fellow food lovers....I am delighted to find this wonderful site where we can exchange recipes and our love of cooking. I am looking forward to trying out the plethora of interesting and varied recipes. Thank you all for sharing your knowledge.
