Chimol (also known as chirmol and chismol) is a common Central American cuisine or condiment topping on foods such as carne asada.
Preparation
editChimol is made of diced tomato, bell pepper, cilantro, and onion. It is seasoned with lemon juice, salt, and black pepper, and sometimes with vinegar too. It usually has a spice of some sort. Modifications to the recipe exist depending on different regions of Central America.
Uses
editIt is tradition to cook the tomato at the same time as the carne asada, because this gives the carna asada a juicy taste. It is used as a sauce on carna asada, with salads, with pork and with chicken breast.
References
editLinks
edit
 | This condiment-related article is a stub. You can help Wikipedia by expanding it. |
 | This Guatemalan cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Honduran cuisine-related article is a stub. You can help Wikipedia by expanding it. |
 | This Salvadoran cuisine-related article is a stub. You can help Wikipedia by expanding it. |