Guatemalan Chirmol Sauce

Photo coming soon

Guatamalan Chirmol Sauce
Recipe type: Sauce / Salsa
Cuisine: Guatamalan
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Very simple and delicious sauce to put over any type of grilled meat.
Ingredients
  • 1 small onion or 3 scallions
  • 12 medium tomatoes
  • 2 cloves of minced garlic
  • 1 lime, juiced
  • ½ cup cilantro
  • 3 tablespoons oil, (olive oil likely the best)
  • ½ jalepeno (optional)
  • salt and pepper to taste
Instructions
  1. Grill onions and tomatoes till soft. Remove the skin of the tomatoes, its ok if it is blackened.
  2. Puree in blender or smash together in a bowl, tomatoes, onions, and garlic.
  3. Add olive oil, cilantro, lime juice and salt and pepper to taste.
  4. Serve either hot or cold over grilled meats such as beef, pork, chicken or fish.

 

Cara’s West Coast Salmon with Pineapple Salsa

California Cuisine from our first day on the road.

5.0 from 1 reviews
Cara's West Coast Salmon with Pineapple Salsa
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Our last taste of California Cuisine of salmon glazed with Thai sweet chili sauce, soy sauce, mustard, and lime juice. Topped with pineapple salsa.
Ingredients
  • 1 2.5-3lb salmon filet (we used wild-caught Alaskan sockeye) skin on
  • 3 limes
  • ½ cup Thai sweet chili sauce
  • ¼ cup soy sauce
  • 2 Tbs Dijon mustard
  • 1 pineapple
  • Rice for serving
Instructions
  1. Cut pineapple into bite sized pieces and set aside. Position oven rack 4-5" below broiler. Heat broiler on high.
  2. Place salmon on foil-lined rimmed baking sheet sprayed with oil.
  3. Combine juice of the limes, chili sauce, soy sauce, and mustard. Divide glaze in half.
  4. Use one half to baste the salmon and set the other half aside. Baste salmon with glaze and broil for 4 minutes.
  5. Continue reglazing the salmon every 3-4 minutes until the glaze is well caramelized and fish flakes easily.
  6. Serve sections of fish with rice and pineapple chunks, drizzling with reserved glaze.