A bright and chunky fresh salsa made with diced tomatoes, onion, cilantro, and green pepper, dressed with lime juice. The essential Honduran table condiment.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: small bowl or molcajete
Garnishes: cilantro sprig
Accompaniments: tortilla chips, any grilled meat
Instructions
-
1
Dice tomatoes, onion, and bell pepper into small, uniform pieces.
-
2
Combine all diced vegetables in a bowl with chopped cilantro.
-
3
Squeeze lime juice over the mixture and add salt to taste. Add minced jalapeno if desired.
-
4
Stir gently and let sit five minutes for flavors to meld. Serve fresh at room temperature.
Did You Know?
No Honduran table is complete without a bowl of chimol, and every family claims their version is the best. The debate over whether to include green pepper is a matter of regional pride.
Chef's Notes
Equipment Tips
- cutting board
- sharp knife
- mixing bowl
Garnishing
cilantro sprig
Accompaniments
tortilla chips, any grilled meat
The Story Behind Chimol
Chimol is the most fundamental condiment in Honduran cuisine, appearing alongside virtually every savory dish served in the country. Its roots lie in the pre-Columbian tradition of combining fresh vegetables and herbs as accompaniments to corn-based meals. The addition of lime juice reflects the citrus fruits introduced by Spanish colonizers that became integral to Central American cooking. Despite its simplicity, chimol varies significantly by region, with coastal versions sometimes including seafood and inland versions emphasizing different pepper varieties.
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