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  • 6 large plum tomatoes
  • 1 medium white onion, peeled and sliced in half
  • 3 large garlic cloves, unpeeled
  • 2 to 4 serrano chiles, seeded, deveined and minced
  • 1 cup chopped cilantro
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Place tomatoes, onion and garlic cloves in a dry cast-iron skillet or griddle pan over medium-high heat. Roast until all sides are charred, turning occasionally, 8 to 10 minutes.
  2. Remove tomatoes and onion; place in food processor. Peel garlic cloves; add to tomato mixture. Pulse until roughly chopped.
  3. Transfer to a bowl; add serrano chiles, cilantro, lime juice, salt and pepper.
  4. Refrigerate, covered, up to 2 weeks.
Recipe by Sandra Gutierrez.

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The recipe was originally published as Chirmol on

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