Events & Recipes | The Sustainable Kitchen®

Check here for details on book signings and classes. You’ll also find recipes, often inspired by my travels.

I just returned from Guatemala, where it’s said the average person consumes up to 20 tortillas a day. After trying them, I get it- with all due respect to Mexico, the Guatemalan version has won my heart. They’re slightly thicker, and often very small; the best versions are made with nativo, or criollo, corn, which comes in white, yellow, red, and black varieties. They’re often served with chirmol, a charred, tomato-based salsa that gets a hit of brightness from the addition of fresh lime juice.

Chirmol

Recipe by Weston Table

Serving: 4-6

2 pints organic grape tomatoes
1/2 medium white onion, cut into
4 wedges
1 jalapeño
1 tomatillo, husk removed
1 lime, juiced
1/4 cup fresh cilantro, finely chopped
Kosher salt, to taste
Prepare a grill or heat a 10″ cast iron skillet over high heat.
Add the tomatoes to the OFYR ring or the cast iron skillet. Dry roast or grill the tomatoes turning from time to time until charred on all sides. Remove the tomatoes from the grill or the skillet and reserve.
Add the onion, the jalapeño, and the tomatillo to the grill ring or to the cast iron skillet. Dry roast or grill all until charred on all sides.
When the jalapeño is cool enough to handle, cut in half, stem and seed.
Add the tomatoes, the tomatillo, half of the jalapeño, and the lime juice to a blender. Pulse until blended but not completely pureed (fine chunks of each vegetable should be visible).
Add the onion and cilantro to the salsa and season with salt to taste. Serve immediately or refrigerate for up to two days