Chimol

Name: Chimol
Yield: Makes 200 ml
Cuisine: Salvadoran
Ingredients: salt; a pinch of dried chilli flakes; juice of 2 limes; a good bunch of coriander; 2 tablespoons olive oil; 4 vine tomatoes, halved; ½ teaspoon ground cumin; 4 red radishes, finely chopped; 1 small red onion, finely chopped; 3 tablespoons chopped mint leaves

Preparation info

Makes
200 ml

Difficulty
Easy

Appears in

Paul Gayler's Sauce Book

By Paul Gayler

Published 2015

About

This is a fresh, simple and tasty sauce from El Salvador. I love it with cumin-rubbed flank steak cooked on the barbecue, and also spooned over marinated goat’s cheese crushed on to tortilla chips.

Ingredients

4 vine tomatoes, halved
2 tablespoons olive oil
a good bunch of

Americas
El Salvador
Condiment
Vegan
Gluten-free

Method

Heat a grill pan until hot. Brush the tomato halves with the olive oil and cook on the grill pan until lightly charred and softened.
Meanwhile, combine all the remaining ingredients in a bowl, with salt to taste.
Mash the grilled tomatoes into the bowl and mix thoroughly. Adjust the seasoning and leave to stand for 30 minutes, to infuse, before servin