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.
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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.}.
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