Honduran Chismol (Fresh Salsa)
Chismol — also spelled chirmol or chimol — is the fresh, bright salsa that shows up on Honduran tables everywhere. Made from finely chopped tomato, onion, sweet pepper and cilantro with a squeeze of lime, it adds a fresh, tangy lift to almost any dish.
It is essentially a Honduran pico de gallo, and it is usually mild rather than spicy, letting the fresh vegetables shine. A little salt and lime are all it needs, though some cooks add a touch of mint or a mild chili.
Chismol is the classic partner to grilled meats like carne asada, and it is spooned generously over the plato tipico, enchiladas, tacos and baleadas. It is the finishing touch that ties a Honduran plate together.
For the best chismol, chop everything finely and evenly, dress it just before serving, and let it sit for a few minutes so the flavors meld while the vegetables stay crisp.
Honduran Chismol Recipe
Prep: 15 min · Cook: 0 min · Yield: 2 cups
Ingredients
- 3 ripe tomatoes, finely diced
- 1 onion, finely diced
- 1 sweet green pepper, finely diced
- 1/4 cup chopped cilantro
- Juice of 1 to 2 limes
- Salt, to taste
Instructions
- Finely and evenly dice the tomatoes, onion and sweet pepper.
- Combine them in a bowl with the chopped cilantro.
- Add the lime juice and salt to taste.
- Toss gently and let sit 5 to 10 minutes so the flavors meld.
- Serve fresh over grilled meats, plato tipico, enchiladas or baleadas.
Frequently Asked Questions
What is chismol?
Chismol (also called chirmol or chimol) is a Honduran fresh salsa made from chopped tomato, onion, sweet pepper and cilantro with lime. It is Honduras' version of pico de gallo.
Is chismol spicy?
Usually not. Chismol is typically mild and fresh, relying on tomato, onion and lime for flavor, though you can add a mild chili if you like heat.
What do you eat chismol with?
It is spooned over grilled meats like carne asada, plus the plato tipico, enchiladas, tacos, baleadas and eggs. It adds a fresh, tangy finish to almost any dish.
How long does chismol keep?
It is best eaten fresh, within a day, as the tomato softens over time. Store it covered in the fridge and drain any excess liquid before serving.
