Chismol

I was surprised to notice that the recipe I’d found for chismol didn’t contain any chilli. But when I looked at a few others they had little or none, so I stuck with the version on the This is Honduras website. Nova loved this salsa, and polished off the leftovers with a spoon after we’d finished the baleadas.

Chismol
(makes about a cup)

• 1/2 a white onion, minced
• 1 tomato, minced
• 1/2 a green pepper, minced
• 1/4 cup coriander, finely chopped
• a pinch of garlic powder
• juice of two limes
• salt

1. Combine the onion, tomato and green pepper in a bowl. (You want to have about the same amount of all three.)
2. Add the coriander, garlic powder, lime juice and salt. Mix well, then adjust the balance of lime and salt to suit your taste.
3. Leave it to sit for fifteen minutes before serving for the flavours to marry.

Family score: 8.9 out of 10

Tags: Central American food, dairy-free, dip, gluten-free, green peppers, tomatoes, vegan, vegetarian