Chimol

Origin: Honduras, El Salvador, Guatemala. 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.