Latin American cuisine is known for its bold flavors, thanks to the use of not only spices but also herbs that add a personal touch to appetizers and main dishes. Sauces play a starring role in countless dishes, enhancing the flavor and color of the main ingredient, and are therefore an essential part of Latin American culinary traditions—a rich legacy born from the blending of cultures. Today's culinary offering takes us to Salvadoran cuisine with...
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Wash and finely chop the radishes.
Chop the cilantro and tomatoes.
Peel and chop the onion.
Place all the ingredients in a bowl and season with salt to taste.
Mix all the ingredients together, and finally, add the lemon juice.
Let the sauce rest for one hour before serving.
For a spicier version, you can add finely chopped jalapeño or serrano peppers.
Letting the sauce rest allows the flavors to meld together for a more vibrant taste.
Use fresh and ripe tomatoes for the best flavor.
Can I make Chimol Sauce ahead of time?
Yes, you can prepare Chimol Sauce a few hours in advance. Store it in the refrigerator and let it rest to enhance the flavors.
What can I serve Chimol Sauce with?
Chimol Sauce pairs well with grilled meats, chicken, fish, or even as a topping for tacos and salads.
Can I substitute lemon juice with lime juice?
Yes, lime juice can be used as a substitute for lemon juice, and it will still provide a tangy flavor.
How long does Chimol Sauce last in the refrigerator?
Chimol Sauce can be stored in an airtight container in the refrigerator for up to 2 days.
Can I add other vegetables to the Chimol Sauce?
Yes, you can add diced cucumbers or bell peppers for additional texture and flavor.
