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Ingredientes
- Chirmol salsa is a national favorite in Guatemala. The word "chirmol" means "smashed tomatoes." Makes 6 servings
- 3 x scallions
- 12 med -size vine-ripened tomatoes
- 1 c. corn kernels
- 2 x cloves garlic, chopped
- 3 Tbsp. extra virgin olive oil
- 1 x lime, juice only
- 1/2 c. minced cilantro
- 1/2 x jalapeno, seeded and chopped Salt and pepper to taste
Direcciones
- Grill scallions and chop. Grill tomatoes whole till 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 warm.) Combine tomatoes, scallions and garlic in a bowl and "smash," i.e. break up, tomatoes. Add in extra virgin olive oil, lime juice, grilled corn kernels, cilantro, jalapeno and salt and pepper. Serve warm or possibly cool over striped bass, swordfish or possibly other white fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 81 | |
| Calories from Fat 61 | 75% |
| Total Fat 6.92g | 9% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 85mg | 2% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.95g | 1% |
| Protein 0.78g | 1% |
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