Preparing Chimol or Pico de Gallo
The Chimol as it is known in Honduras (in other countries it is called Pico de Gallo) is an side dish to various dishes, mainly roast meat.
Recipe Chimol or Pico de Gallo
The Chimol or Pico de Gallo is a combination of tomato, onion and green chile with spices, an ideal accompaniment to roast meat and other dishes.
- Course: Side Dish
- Cuisine: Honduras
- Keyword: chimol, pico de gallo
- Prep Time: 40 minutes
- Total Time: 40 minutes
Equipment
- 1 Knife
- 1 Cutting board
- 1 glass bowl or container
Ingredients
- 2 tomatoes
- 1 green chilli sweet pepper
- ½ onion white or yellow
- 1 tablespoon coriander
- 1 teaspoonful oregano
- 1 teaspoonful Cumin
- 2 teaspoonful Salt
- 2 tablespoon Olive oil
- 1 tablespoon Vinegar
- 1 tablespoon lemon juice
Instructions
- Wash the coriander, tomatoes, green chili (pepper), carrot and cabbage with water, vinegar and baking soda
- Cut the tomatoes, sweet chili and onion into small squares
- Cut and add the chopped Cilantro
- Mix everything in a glass or plastic container
- Add 1 tablespoon of vinegar, 1 tablespoon of lemon, 1 teaspoon of oregano, 1 teaspoon of cumin, and 2 teaspoons of salt.
- Tip: If you have olive oil, we recommend that you add 1 or 2 tablespoons.
- Stir everything well and let rest for half an hour before serving.
