The more I look through the index of Salvadoran recipes I’ve shared here on Latinaish, the more I’m overwhelmed by the dishes I still have yet to share, make, or even try! I’m especially surprised to see that I haven’t shared a recipe for chirmol since this is something we make fairly often during summer months. Similar to the more famous Mexican “pico de gallo” – versions of chirmol are made in various Latin American countries. Recipes vary by family but all are based on diced tomato and onion. Chirmol can be used as a fresh, colorful and flavorful accompaniment to many dishes such as steak or grilled chicken. (Last night I made a batch which we used to top hot dogs!)

Salvadoran Chirmol

4 large Roma tomatoes, diced
1 small red onion, diced
1 small handful cilantro, chopped
a good squeeze of lime or lemon
a few shakes Worcestershire sauce
salt to taste

Optional: A few radishes diced fine, and/or 1/2 a green pepper diced. Like it spicy? Add diced or minced jalapeño.

Note: If you want to keep it really traditional, you should use only tomatoes, onion, cilantro, lemon and salt.


Combine all of the above in a bowl and serve!


  1. Did you know that El salvador, is the country where worcesterchire sauce or as we know it “salsa inglesa” is sold the most. No wonder we splash it on everything!

  2. I know this has nothing to do with the recipe, but I have to let you know how thrilled I was to stumble across this blog! Finally I hear about someone experiencing and doing the same as me ( my husband is salvadorean as well). As my suegra always says ¡Que Dios le bendiga!

    • Welcome, Cassidy!

      Gringas married to Salvadorans is a special and growing group in the United States LOL.

      Wishing you many years of love and pupusas ;) Hope to see you around Latinaish in the comments.

      Saludos y que Dios te bendiga, too.

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