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Chirmol (Guatemalen Tomato Sauce)


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  • 3 large tomatoes
  • 1 clove garlic
  • 1/2 small onion
  • 1/4 tablespoon salt
  • 1/2 teaspoon dried red pepper flakes
  • 1/4 cup water



Step 1

under 30 minutes

Peel, core, and chop the tomatoes and put them into a medium saucepan. Mince the garlic, peel and coarsely chop the onion, and add each to the saucepan, along with 1/4 teaspoon salt, red pepper flakes, and water. COOKING: Bring the liquid to a boil, reduce heat to low, and simmer, uncovered, until vegetables are cooked through, about 10 minutes. Transfer contents of saucepan to a food processor fitted with the metal blade, or to a blender, and purée. Return sauce to the saucepan and simmer until slightly thickened,about 10 minutes. (Can cover and refrigerate up to 2 days).

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