Chimol

A fresh tomato-onion relish similar in concept to pico de gallo but typically finer-chopped and often including bell pepper, forming a foundational Central American table condiment.

Flavor Profile

Fresh and mildly tangy, with a milder heat profile than Mexican pico de gallo in most household versions.

Culinary Uses

Topping for grilled meats and pupusas; side condiment for baleadas (Honduran flour tortilla dish).

Regional Variations

Salvadoran chimol and Honduran versions differ slightly in whether vinegar or lime is used as the acid component.

Storage

Best fresh; refrigerate 1–2 days.