Chirmol
A roasted tomato sauce for steak, pork, or chicken.
13 min
Prep: 5 min
Cook: 8 min
13 min
Serves: 3
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ShareIngredients (8)
- 6 large plum tomatoes
- 1 medium white onion, peeled and sliced in half
- 3 large garlic cloves, unpeeled
- 2 to 4 serrano chiles, seeded, deveined and minced
- 1 cup chopped cilantro
- Juice of 1 lime
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Place tomatoes, onion and garlic cloves in a dry cast-iron skillet or griddle pan over medium-high heat. Roast until all sides are charred, turning occasionally, 8 to 10 minutes.
- Remove tomatoes and onion; place in food processor. Peel garlic cloves; add to tomato mixture. Pulse until roughly chopped.
- Transfer to a bowl; add serrano chiles, cilantro, lime juice, salt and pepper.
- Refrigerate, covered, up to 2 weeks.
Ingredients (6)
- 1 oz. Tanqueray No. Ten Gin
- 0.75 oz. Bitter Aperitif
- 1 oz. Tawny Port
- Orange Zest Garnish
- Grated Nutmeg Garnish
- Star Anise Garnish
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