Chirmol

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/18/2020

A roasted tomato sauce for steak, pork, or chicken.

13 min Prep: 5 min Cook: 8 min
Serves: 3 Save

Ingredients (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

  1. 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.
  2. Remove tomatoes and onion; place in food processor. Peel garlic cloves; add to tomato mixture. Pulse until roughly chopped.
  3. Transfer to a bowl; add serrano chiles, cilantro, lime juice, salt and pepper.
  4. Refrigerate, covered, up to 2 weeks.

Frosé Margarita

The Bar

Ingredients (7)

  • 1 oz. Don Julio Blanco Tequila
  • 2 oz. Rosé Wine
  • 0.5 oz. Orange Liqueur
  • 0.5 oz. Agave
  • 2-3 Frozen Strawberries
  • Edible Flower or Rose Petal Garnish
  • *Approximate serving size is 1.02 servings. Please enjoy responsibly.
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