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Chimol

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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

Method

  1. 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.
  2. Meanwhile, combine all the remaining ingredients in a bowl, with salt to taste.
  3. Mash the grilled tomatoes into the bowl and mix thoroughly. Adjust the seasoning and leave to stand for 30 minutes, to infuse, before servin

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