Salsa Chilmol Food

CHIMOL (SALVADORAN RADISH SALSA)

Steps:

• Combine all ingredients and enjoy!

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.

CHIMOL (SALSA LIKE FROM EL SALVADOR)

Steps:

• 1. MIX ALL INGREDIENTS IN A BOWL AND ENJOY.

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.

THREE CHILE DRY ROASTED TOMATILLO SALSA

Steps:

• Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
• Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

SALSA CHILI

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.