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 (If you don’t have a grate, you can skewer the vegetables.)