Chimol
Chimol (also known as chirmol and chismol) is a common Central American cuisine or condiment topping on foods such as carne asada.
Preparation
[edit]Chimol 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
[edit]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
[edit]Links
[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. |