Chirmole is a fresh roasted tomato salsa that doesn’t contain any chile. Chirmole is good on top of fluffy rice, taquitos, frijoles (beans), tacos, caldos (soups), carnitas (deep fried pork), pescado zarandeado (grilled fish), carne asada, and of course with fresh homemade chips! No matter what brand your currently dousing your mexican dish with trust me “te lo juro” this will be your new authentic best friend.
Ingredients
- 2 large tomatoes
- 1/8 of a white onion
- A large spring of Cilantro
- 3 pinches of salt
- Don’t forget the love
Wrap the tomatoes in aluminim foil and roast them over an open flame for about 5-8 minutes constantly rotating them so that they cook and roast evenly. Once toasty and roasty let tomatoes cool off before you open the foil. Once the beautiful tomatoes have cooled off open the foil and place the tomatoes in the molcajete (DO NOT PEEL) and muddle them with finely chopped cilantro, and chopped onion. Add salt to your liking and continue to muddle and mix. Do not add water, this is meant to be an authentic chunky roasted salsa. Grab a warm tortilla put a spoonful in it and love the flavor that bursts in your mouth. If you do not have a molcajete you can use a blender but remember a molcajete is part of the passion and fun. Enjoy your chirmole my love!
Chile Powder is a vegetable or fruit soul mate. It can be used to sprinkle on cucumber, mango, tomatoes, jicama, or a slice of lime to suck on. There are many shelf brands out there, but why not make it fresh at home especially when it’s so simple.
Ingredients
- Chile secos de Arbol/Dry Chiles de Arbol
- Salt
Please open all your windows prior because the aroma from the chile is strong.
Roast chiles on a comal, a pan, or in aluminum over a flame for no longer than a minute. Remember the longer they roast the spicier they will be. Let the chiles cool off then proceed to open them on one end and take out as many seeds as possible. The more seeds you leave the spicier it will be. Place them all in a blender, and add salt to your liking. Blend them until the chiles are completley powder and there are no chunks left. Once it’s all powder sprinkle it on what you desire, tonight my choice is on a wedge of lime and fresh cucumbers to go with a bottle of Mezcal that my family sent me. Salud y Amor!
About me
A woman of few words but many plates. Many people express themselves through words, art, fashion, and music. I serve you what I am expressing. From Mexico to the United States between trials and tribulations, lust and love, I have discovered peace is possible. In my kitchen is where I combine everything I've been through with passion. I may not give a million kisses, but I can assure you whether it's mi abuelitas frijoles, mi mamas camarones a la diabla, her grandmother's yellow rice, or one of my inventions combining all the meals I've enjoyed I will always serve you with nothing but love. You can have all the ingredients, the best pots and pens, a kitchen that should be in a magazine but if your not cooking with love your not cooking at all. Yours with love,
Claudia
