Thursday, December 25, 2008

Salsa de Guatemala

We brought back some Chiles de Coban from Guatemala so we could make the infamous Salsa Chemul for our friends here in Denver. Try this recipe if you are in the mood for some authentic Guatemalan heat!

Salsa Chemul
5 red tomatoes
2 cloves garlic
3 tbsp. freshly cut cilantro
1/4 c. green onions
Chiles de Coban (we use about a half dozen, but for more spice add a few more)
*(Onion, garlic, cilantro & chile amounts are our recommendations, but increase or decrease according to your liking)

Cook tomatoes over medium heat on a skillet, allowing skins to soften. Remove tomatoes from heat and take off the skins. Grind tomatoes in a bowl to a fine consistency (a blender or food processor would work for this). Add onions, cilantro, and minced garlic to taste. Toast chiles and grind (or finely chop). Mix everything together and chill for 1 hour. Serve up with some tortilla chips or spread over fresh corn tortillas with spinich & cheese for a delicious appetizer.

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