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READY IN 10 mins

Salvadoran Salsa (Chimol)

Read Reviews (13)

"My Salvadoran neighbor made this often and we all went wild for it. Its a wonderfully fresh tasting salsa that can be used as a tortilla chip dip or a topper for steak fish or chicken." — HawnBoricua

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Original recipe makes 8 servings Change Servings

2 radishes, finely chopped
1 bunch cilantro, chopped
3 medium tomatoes, finely chopped
1 small onion, finely chopped

2 pinches salt, or to taste
1 teaspoon red pepper flakes (optional)
1 lemon, juiced

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Directions

In a medium bowl, combine the radishes, cilantro, tomatoes, onion, salt and red pepper flakes. Stir in lemon juice. Let stand for 15 minutes before serving to blend the flavors.

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PREP 10 mins
READY IN 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 06, 2007

A friend of mine that I work with from El Salvador had given me a variation of this recipe. He didn't include the radishes or the pepper flakes. He added in 2 medium avacadoes cut into chunks and mixed in with the rest of the salsa. Very delicious!!

—Lico

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Most Helpful Critical Review

Jun 08, 2009

I liked this a lot but only gave it a three because I would next time make some changes. I think more radishes would be good, and I thought a whole lemon's worth of juice made too much pool at the bottom. Really good flavors though, very nice.

—mbsquared

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13 Ratings

Sep 28, 2006

I love this recipe...it's very light and refreshing. I usually omit the radishes and red pepper flakes. My girlfriend's husband is from El Salvador and her mother-in-law gave me the recipe but there were no radieshes or red pepper flakes. Oh well, to each their own. To me radishes are very potent. The longer the lemon juice blends with the tomato juice the more flavor you get. The cilantro adds the perfect zing. I usually put this on top of yellow rice although it can be used with chips. I have even eaten it w/o anything else, lol!

—Rolanda

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Jun 12, 2009

Just like I remembered it. Perfect! A huge hit every time I have served it.

—Mama in a Hurry

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Jun 21, 2006

I substitutes green jalapenos for the red pepper and it tasted a lot better. If you can handle the heat that is ;). Tastes great with a bar-b-q or with mixed with rice....

—IRENE8

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Feb 28, 2011

Excellent! I love the addition of radishes! The texture and flavor they add is incredible. It gets spicier the longer it sits, fyi so if you’re a heat wuss like me, you might want to keep an eye on the pepper flakes. I think using jalapeño or other fresh chilies in place of the flakes would make this a five star.

—Jessica53214

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Jul 03, 2008

We love a fresh tangy salsa... with summer and fresh radishes from the garden this is even better than when we made it this winter(radishes aren't so strong)The radishes give a unique hot flavor... thanks for a fun alternate version to a fresh salsa.

—Lynn

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Aug 22, 2006

Too spicy for me but Husband enjoyed it. I would like to make it again as a previous reviewer suggests - with a fresh jalapeno instead of the red pepper flakes. Thanks!

—Caroline C

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Nutrition

Calories
17 kcal
< 1%

Carbohydrates
4.6 g
1%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
1.7 g
7%

Protein
0.9 g
2%

Sodium
104 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salvadoran Salsa (Chimol)

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 17
Calories from Fat: 2

% Daily Value *
Total Fat 0.2g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 104mg 4 %
Potassium 188mg 5 %
Total Carbohydrates 4.6g 1 %
Dietary Fiber 1.7g 7 %
Protein 0.9g 2 %
** Sugars 1.7g
Vitamin A 20 %
Vitamin C 32 %
Calcium 3 %
Iron 4 %
** Thiamin 4 %
Niacin 4 %
Vitamin B6 5 %
Magnesium 4 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.