Ingredients
Vegetables
- 4firm ripe tomatoes
- 1white onion
- 1green pepper
- 1or 2 chillies, optional
Herbs
- a good bunch of coriander, chopped
Dressing
- juice of 2 limes
- 1 tbspvinegar, optional
- 1 tbspoil, optional
- salt and black pepper
To serve
- with carne asada, with baleadas, with pupusas, or with fried fish
Directions
- Use a sharp knife rather than a food processor, which crushes the tomato and gives a wet pulp. Use firm ripe tomatoes, and plum or roma tomatoes are best since they have thicker walls and less watery pulp.
- Cut them in half and scoop out the seeds and the jelly around them. That jelly is almost entirely water and it leaches out within minutes, leaving the salsa sitting in a pink pool. Dice only the firm outer walls. Toss the diced tomato with a little salt and leave it in a sieve for fifteen minutes.
- Use white onion, which is sharper and cleaner than red or yellow. Put the chopped onion in cold water, rub it with your fingers, then drain and dry it. Remove the seeds and the white ribs, which are bitter. Dice it to the same size as the tomato and onion.
- Use a generous bunch, chopped, including the tender stems. Chop it just before mixing, since coriander loses its aroma quickly once cut. Add a finely chopped chilli if you want heat, and chop it very fine so it distributes evenly.
- Use fresh lime rather than bottled, since the acid is most of the flavour. Dress it no more than twenty or thirty minutes before serving.
- Taste and adjust: it should be sharp, salty and fresh, with the lime clearly present. Make it more assertive than seems right, since it is used to season plain grilled food.
- Serve it in a small bowl for people to spoon over their own plate. It does not keep overnight in any satisfactory way, so make what will be eaten.
Technique
- Honduran chismol is raw and chopped; Guatemalan chirmol is roasted and mashed.
- Green pepper is characteristic of the Honduran version.
- Rinsing the chopped onion removes its harshness.
Substitutions
- Any firm ripe tomato, though roma is best.
- Red onion, though white is more usual.
Variations
- With oil and vinegar, closer to a salad.
- Made hotter, with chopped chilli.
- With cucumber added, which some cooks do.
History
The Honduran table salsa served with carne asada and baleadas, related to the chirmol of Guatemala and named from Nahuatl chilmulli.
Frequently asked questions
What is Chismol?
Chismol is a sauce & condiment from Honduras: chopped tomato, onion, green pepper and cilantro relish for grilled meat. The Honduran table salsa served with carne asada and baleadas, related to the chirmol of Guatemala and named from Nahuatl chilmulli.
How long does Chismol take to make?
Chismol takes 20 min of preparation and none of cooking. The recipe makes about 400 g. It is rated easy to make.
What can I substitute in Chismol?
Yes, within limits. Any firm ripe tomato, though roma is best. Red onion, though white is more usual.
What is the most important thing to get right in Chismol?
Use a sharp knife rather than a food processor, which crushes the tomato and gives a wet pulp. Use firm ripe tomatoes, and plum or roma tomatoes are best since they have thicker walls and less watery pulp.
