Salvadoran Chimol
The Quirky Foodster Team
Ingredients
- Ripe tomatoes, finely diced — 400 g (14 oz)
- White onion, finely diced — 1/2 medium
- Fresh mint or coriander, chopped — 10 g (2 tbsp)
- Fresh lime juice — 20 ml (4 tsp)
- Salt — 5 g (1 tsp)
- Fresh chile, minced (optional) — 1
Method
- Finely dice tomatoes and onion, aiming for a small, even mince.
- Combine in a mixing bowl with chopped herbs.
- Add lime juice, salt and chile if using.
- Mix well to combine.
- Let rest 10 minutes before serving to let flavours meld.
Cultural Background: A fresh, finely chopped tomato and onion relish, chimol is El Salvador's everyday table sauce, closely related to Mexican pico de gallo but typically more finely minced, traditionally served alongside pupusas and grilled meats.
Tips: • Chimol is traditionally more finely chopped than Mexican pico de gallo — take care to mince ingredients small. • Fresh mint gives a distinctly Salvadoran character compared to the more common coriander used elsewhere.
Variations: • Add diced cucumber for extra freshness and crunch. • Use as a topping for grilled meat (carne asada) as well as pupusas.
Storage: Refrigerate in an airtight container up to 2 days; best eaten fresh.
Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 10 kcal, 0.4 g protein, 0 g fat, 2 g carbohydrate per 30 g serving.
FAQs: What is chimol traditionally served with? Pupusas, grilled meats, and as a general table condiment throughout Salvadoran cuisine. Is chimol the same as pico de gallo? Very similar, though chimol is typically more finely minced and often uses mint rather than exclusively coriander.
- Ripe tomatoes, finely diced — 400 g (14 oz)
- White onion, finely diced — 1/2 medium
- Fresh mint or coriander, chopped — 10 g (2 tbsp)
- Fresh lime juice — 20 ml (4 tsp)
- Salt — 5 g (1 tsp)
- Fresh chile, minced (optional) — 1
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