Move over jarred salsa– nothing beats the fresh homemade stuff. Did you know salsa (Spanish for “sauce”) dates back to ancient Mayans, Aztecs, and Incas? Salsa varies from country to country and family to family. There are the classics like Mexican pico de gallo, Argentinian chimichurri, Cuban sofrito – and then there’s Guatemalan chirmol.
This tomato-based salsa is a classic Guatemalan condiment that belongs on, well, everything. We think the secret is in the tomatoes: For a juicier salsa, add the whole tomato, for chunky salsa, just add the skin.
Shipt Operations Specialist, Joseph R., let us in on his family’s recipe for chirmol. “My mom and grandmother showed me how to make it. I like to pair it with eggs in the morning, chips and salsa for a snack, and my favorite – carne asada and chorizo tacos.”
2 pounds Roma tomatoes
2-3 stalks green onions
1 bunch cilantro
2 tablespoons fresh lime juice
1. Chop tomatoes.
2. Roughly chop the onions and cilantro.
3. In a medium bowl, combine tomatoes, onions, and cilantro and season with salt.
4. Stir in lime juice until combined.
Do you have a go-to recipe for salsa that you’d like to share? Tell us about it in the comments.