Roasted Chirmol Sauce Recipe

June 08, 2017

From Barbecue Sauces Rubs and Marinades (Bastes, Butters and Glazes, too.) by Steven Raichlen

This sauce, slightly adapted from Raichlen’s book, is Guatemalan in origin but seems related to one of our favorite family of sauces: Chimichuri and Charmoula. This sauce, Chirmol, has all the herby, citrus mouth-watering flavors of the aforementioned sauces, with the addition of tomatoes and a little less oil. It is also made from items you probably already have on hand! There is a fresh version of this sauce, but go ahead and fire up the grill a little early so you can make this delicious roasted version. (If you aren’t using a grill, you can do the same thing using a cast iron pan on the stove.) This sauce is great on grilled steak or chicken, and even veggies like grilled cauliflower, potatoes or asparagus.


4 Plum tomatoes
2 Cloves garlic, peeled
1 Small onion, peeled and quartered
1-2 Jalapeño peppers, seeded or not.
3 Tablespoons extra-virgin olive oil
3 Tablespoons chopped fresh flat-leaf parsley
½ teaspoon dried oregano
2 Tablespoons fresh lime juice
1 Tablespoon sparkling wine or apple cider vinegar
Coarse see salt and freshly ground black pepper to taste

Set your grill up for direct cooking and heat to high. Place a vegetable grate in the center. (If you don’t have a grate, you can skewer the vegetables.) Place the onions, tomatoes, garlic and chilies on the grate and grill until well browned on all sides, 4 to 6 minutes for the garlic and chilies, 10 to 12 minutes for the onions and tomatoes. Transfer the vegetables to a food processor or blender and purée. Heat the oil in a non-stick skillet. Add the vegetable purée and the remaining ingredients except salt and pepper, and cook, stirring, until the mixture is thickened, about 5 minutes. Season to taste with salt and pepper. Mixture will keep, cooled in a jar and refrigerated for several days.

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