Chimol (Salvadoran Salsa)

I have married into a Salvadoran family. I know, lucky me right? I often get spoiled with fresh, homemade pupusas and I couldn’t be happier about it. For those who don’t who what this traditional Salvadoran dish is, it is a thick corn tortilla that can be stuffed with a variety of different savory fillings. Pupusas are also served with a cabbage slaw called curtido and a tomato sauce. My absolute favorite is not so common, but the tortilla is stuffed with zucchini and cheese. They are to die for. If you have yet to try this native dish, do me a favor and scout out your nearest Pupuseria Salvadoreña and treat yourself.

On top of getting served the best homemade pupusas by my sweet mother-in-law, I have also been introduced to many other traditional Salvadoran foods. I have learned some secrets behind the way certain ingredients are prepared. I have tried many popular beverages, meals, and desserts that all originate from this tiny little country in Central America. One of the things I have had carried on into making in my own kitchen is something called chimol.

Chimol is a Salvadoran salsa. It requires minimal ingredients, but has an impressive flavor profile. This fresh salsa is commonly used as a topping on foods such as grilled animal proteins (steak, fish, and chicken) or served as a tortilla chip dip. From my experience, chimol goes fabulous with absolutely anything. We love using it with anything bean related, eggs, and in burrito bowls or with tacos of any kind. It is a great way to add some simple, nutrient-rich, pizzazz to any old plate of food.

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Chimol is similar to Mexico’s “Pico de Gallo,” but made even simpler. Different countries throughout Central America will have their own version of chimol. They are all quite similar but will vary by a few ingredients and by name.

And without further ado, here is the ever so simple recipe that we use (and have been making on a weekly basis for over a month now…obsessed). Some chimol recipes may include radish and/or peppers or pepper flakes but I usually don’t include them. It’s a very easy salsa to make your own.

Chimol (Salvadoran Salsa)


1.5 cup tomato, chopped
1⁄2 cup fresh cilantro, chopped
1⁄4 cup white onion, chopped
1⁄4 cup green onion, chopped
1.5 Tablespoon fresh lime juice
1⁄4 Teaspoon sea salt


Mix all prepared ingredients together in a bowl and serve.


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CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.”

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