Chimol (also known chirmol and chismol) is a common
Central American cuisine or condiment topping on foods such as
carne asada
Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be serv ...
.
Preparation
Chimol is made of diced
tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...
,
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...
,
, and
bell pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...
. It is seasoned with vinegar, lemon juice, salt, and black pepper. It usually has a spice of some sort.
Modifications to the recipe exist depending on different regions of Central America.
Uses
It 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
Links
Chirmol, Chismol, Chimol radish - google.com/search
Guatemalan cuisine
Honduran cuisine
Salvadoran cuisine
Condiments
{{ElSalvador-cuisine-stub