The name of this sauce comes from the Nahuatl chilmolli, meaning chili sauce.
It is a fresh sauce made from tomatoes, onions, and cilantro that pairs very well on its own or as an accompaniment to a good piece of grilled meat.
A traditional recipe
It is one of the basic recipes of Guatemalan cuisine, with a delicious flavor and served as a side in various dishes.
Additionally, it is a very versatile condiment since its preparation can vary depending on the ingredients used. While it can have a thick consistency, it can also be made more liquid, and some prefer it with a fresh and natural taste, while others enjoy it with a spicier flavor.
Though chirmol is typical of Guatemalan cuisine, it is also known in Honduras, El Salvador, Mexico, and other regions of Latin America.
How it’s made
The preparation mainly involves roasted fresh tomatoes, which add a special touch to the sauce by reducing acidity and enhancing the flavors of the different seasonings, such as chiles.
While chirmol is not considered a hot sauce, native Guatemalan chiles like the smoked cobanero or chili chilete can be used in its preparation.
For a true chirmol experience, it is customary to serve it alongside toasted chiles chilete so each guest can add the amount they prefer.
There is a recipe based on this sauce called the popular Zapatero chirmol, a dish widely enjoyed in the department of Escuintla, south of Guatemala. It is mainly made with zapatero fish, tomatoes, potatoes, pacayas, onions, and jalapeño peppers.
This dish has a fresh flavor and combines the delicious tastes of Guatemalan cuisine that will undoubtedly delight your palate.
