Chilmol
As E. and D. from a village near Uspantan, Guatemala, taught Lindsay Sterling in Freeport, Maine, September 2015
2 whole chili peppers
2 whole tomatoes
2 Tbsp white onion in fine slices the shape of half moons
1 Tbsp oil
1/2 tsp chicken bouillion
Cover the tomatoes and chili peppers with water in a small pot. Boil for 15 minutes, then strain. Peel the skin off the tomatoes with your hands or a paring knife and blend the tomatoes in a a blender with the boiled chili peppers until the puree is nice and smooth.
In a small pot saute the onion in 1 Tbsp oil. Once the onion is soft, add the pureed tomato and chili pepper and chicken bouillon. Simmer for 10 minutes.
Serve with hot handmade tortillas or use on Guatemalan beet tostadas.
Copyright Lindsay Sterling 2015
