The more I look through the index of Salvadoran recipes I’ve shared here on Latinaish, the more I’m overwhelmed by the dishes I still have yet to share, make, or even try! I’m especially surprised to see that I haven’t shared a recipe for chirmol since this is something we make fairly often during summer months. Similar to the more famous Mexican “pico de gallo” – versions of chirmol are made in various Latin American countries. Recipes vary by family but all are based on diced tomato and onion. Chirmol can be used as a fresh, colorful and flavorful accompaniment to many dishes such as steak or grilled chicken. (Last night I made a batch which we used to top hot dogs!)
Salvadoran Chirmol
4 large Roma tomatoes, diced
1 small red onion, diced
1 small handful cilantro, chopped
a good squeeze of lime or lemon
a few shakes Worcestershire sauce
salt to taste
Optional: A few radishes diced fine, and/or 1/2 a green pepper diced. Like it spicy? Add diced or minced jalapeño.
Note: If you want to keep it really traditional, you should use only tomatoes, onion, cilantro, lemon and salt.
Directions:
Combine all of the above in a bowl and serve!
