Chilmol Recipes

SALVADORAN SALSA (CHIMOL)

Steps:

• In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. Stir in lemon juice. Let stand for 15 minutes before serving to blend the flavors.

THE BEST CHILI

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
• Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
• Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
• Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
• Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
• Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
• Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

CHILMOL

Steps:

• Cut tomatoes in half. Add salt and just enough water to cover tomatoes in a small sauce pan.
• {Bring to a boil and simmer for about 20 minutes.}
• {Remove stem from chilies and toast in a small non greased frying pan until chilie turns dark.}
• {Place chile in blender without removing seeds and blend until powdery.}
• {Add tomato mixture into the blender and puree.}
• {Transfer to serving bowl.}
• {Finely mince onion and cilantro.}
• {Add to chilie and tomato mixture. Texture will be slightly soupy.}
• {Enjoy.}.

SALSA CHILMOL

Steps:

• Cut tomatoes into fourths. Place in small saucepan with just enough water to cover the tomatoes.
• Add salt and bring to boil. Simmer tomatoes for about 20 minutes.
• Wash chile de arbol with cold water. Pat dry and remove stems.
• Toast the chile de arbol in a toaster oven on aluminum foil. Watch closely, as chile can burn quickly. Toast until dark brown. If you don't have a toaster oven, toast in a dry pan, turning chile often so it doesn't burn.
• Place toasted chile in the blender and blend until it is finely powdered. Place a paper towel under the lid of the blender to keep powder from escaping.
• Add tomatoes and 1/4 cup of the liquid to the chile in blender and puree until smooth.
• Chop onion and cilantro. Combine all ingredients.
• Simple and delicious. Enjoy.