Wow!! In a short time the new yew will be upon us as well as the start of a personally new year for me, this past year has been as "the blink of an eye" with so much to be grateful for. As we use our past for the stepping stone of our futures I never want to forget what those stones are made of or the energies that are with in them. It is refreshing that I will be starting this new year without any unfinished business or baggage, just as I say this I am certain the new year will bring about something I have been working to do for many many years now as a chef and with this will bring many many new recipes and thoughts.
It has been requested for me to re post Recipe Chirmol which I will gladly do. Just about every country has there version of a sauce or salsa such as Chirmol which derives from Guatemala, it is interesting to research the cuisine of the different districts Guatemala is made up of just as it is to research France, Italy or another country. Every district or state within a country has there own language or dialect as well as cuisine like in France the food in Paris is loaded with Butter and Cream, go south and it is herbs and pan juices, you got the idea so onto this simple sauce or salsa.
8 Roma Tomatoes( roasted or grilled)
2 large white Onion(roasted or grilled
4 Anaheim or Pasila Peppers(roasted or grilled)
1/4 cup chopped cilantro
1/4 cup chopped garlic
2 tablespoons white vinegar
2 tablespoons fresh lime juice
It is important to use the charred skins of the roasted tomato, onion and peppers. In a food processor or blender combine all the ingredients and blend until semi smooth, season with salt and pepper and that is it, simple to the meaning of the word as is much of South American Cuisine as well as fresh and full of flavor. This sauce or salsa is great with everything from eggs to fish and can be served room temp or heated up.
Enjoy and get ready as we launch into the New Year with a BIG SURPRISE!!
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