Chilmol Food

SALVADORAN SALSA (CHIMOL)

Steps:

• 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.

CHIMOL (SALVADORAN RADISH SALSA)

Steps:

• Combine all ingredients and enjoy!

BELIZEAN STYLE CHILMOLE

Steps:

• Cut up the chicken and wash well. Brown the chicken in a little olive oil over medium-high heat.
• In another pot, stir-fry for 1-2 minutes the garlic, onion, and allspice seeds, then add the tomatoes.
• Dissolve 3 tbsp black recado in a little water and add to the tomato mixture. Add the chicken and simmer on low heat for one hour.
• While the chicken is simmering, mix in a bowl 3 tbsp recado seasoning and 2 raw eggs with a fork until blended then add the ground pork. Combine so that the meat holds together. Boil remaining eggs, cool them, peel them and cut them in half (crosswise, not lengthwise). Cover each 1/2 of the boiled egg with the meat mixture, forming meatballs. Add to the chicken mixture and cook until done.

SALSA CHILMOL

Steps:

• Cut tomatoes into fourths. Place in small saucepan with just enough water to cover the tomatoes.
• Add salt and bring to boil. Simmer tomatoes for about 20 minutes.
• Wash chile de arbol with cold water. Pat dry and remove stems.
• Toast the chile de arbol in a toaster oven on aluminum foil. Watch closely, as chile can burn quickly. Toast until dark brown. If you don't have a toaster oven, toast in a dry pan, turning chile often so it doesn't burn.
• Place toasted chile in the blender and blend until it is finely powdered. Place a paper towel under the lid of the blender to keep powder from escaping.
• Add tomatoes and 1/4 cup of the liquid to the chile in blender and puree until smooth.
• Chop onion and cilantro. Combine all ingredients.
• Simple and delicious. Enjoy.

CHILMOL

Steps:

• Cut tomatoes in half. Add salt and just enough water to cover tomatoes in a small sauce pan.
• {Bring to a boil and simmer for about 20 minutes.}
• {Remove stem from chilies and toast in a small non greased frying pan until chilie turns dark.}
• {Place chile in blender without removing seeds and blend until powdery.}
• {Add tomato mixture into the blender and puree.}
• {Transfer to serving bowl.}
• {Finely mince onion and cilantro.}
• {Add to chilie and tomato mixture. Texture will be slightly soupy.}
• {Enjoy.}.