• 3 scallions
  • 12 medium-size vine-ripened tomatoes
  • 1 cup corn kernels
  • 2 cloves garlic, minced
  • 3 tbl olive oil
  • 1 lime, juice only
  • 1/2 cup chopped cilantro
  • 1/2 jalapeno, seeded and minced
  • Salt and pepper to taste


Grill scallions and chop.

Grill tomatoes whole until soft; grill corn.

(You may do the grilling by any method; it may be done ahead of time unless you wish to serve the salsa hot.)

Combine tomatoes, scallions and garlic in a bowl and "smash," i.e. break up, tomatoes (the word “chirimol” means “smashed tomatoes).

Add olive oil, lime juice, grilled corn kernels, cilantro, jalapeno and salt and pepper.

Votos Totales: 346


Serve hot or cold over striped bass, swordfish or other white fish.

Visitas: 398

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  • Alimento base: Tomatoes
  • Dificultad: Easy
  • Tiempo preparación: 20 min.
  • Comensales: 6
  • Estacionalidad: All year
  • País: Guatemala
  • Comunidad:
  • Típica de: Guatemala
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: Yes