Chismol, or chirmol, (both pronounced “chee-mole”) is the name of a simple fresh vegetable salsa that is popular in many of the countries of Central America, especially Honduras and El Salvador. The bright mixture of tomatoes, onions and peppers is similar to Mexican pico de gallo and can be used as a dip for tortilla chips or as a condiment for carne asada or baleadas.
Chismol
Course: Sauces, Dips and SpreadsCuisine: Honduras4
servingsChismol, or chirmol, is the name of a simple fresh vegetable salsa that is popular in many of the countries of Central America, especially Honduras and El Salvador.
Ingredients
Tomatoes, seeded and chopped — 2 medium
Red onion, finely chopped — 1
Green bell pepper, seeded and finely chopped — 1
Cilantro, chopped — 1/4 cup
Lime, juice only — 1 medium
Salt — to taste
Oil — 1 tablespoon
Directions
- Toss the tomatoes, onion, peppers and cilantro together in a non-reactive bowl. Then stir in the lime juice, salt to taste and the oil.
- Served chilled or at room temperature.
Chismol Notes and Variations
- Add a little heat with a couple of minced serrano or jalapeño chiles.
- Finely chop 3 or 4 radishes and stir them into the chismol.
- Cut a ripe avocado into cubes and stir it in at the end.
- Season the chismol with a pinch of ground cumin or some chopped mint.
- Use vinegar instead of lime juice.
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