Chismol is a fresh Honduran salsa made with equal parts chopped onion, green pepper and tomato, seasoned with cilantro, salt and lime juice. It's the kind of condiment that wakes up everything it touches, and it comes together in about 15 minutes with nothing more than a knife and a bowl.

Think of it as Honduras's answer to pico de gallo: bright, crunchy and packed with lime. Spoon it over grilled steaks, fish or tofu, pile it on tortilla chips, or serve it on toast and salads. Once you try it, it earns a permanent spot in your fridge.

Ingredients for Chismol
This recipe makes 2 servings as a side or condiment.
- 1 onion
- 1 green pepper
- 1 red tomato
- Half a bunch of cilantro
- Salt
- 1 tablespoon lime juice

How to Make Chismol Step by Step
1. Chop the onion, pepper and tomato
To prepare the chismol, start by dicing 1 peeled onion, 1 green pepper that has been washed and seeded, and 1 red tomato that has also been washed and seeded. Use white or red onion as you prefer, and pick a meaty tomato that's ripe but not overly soft.

2. Chop the cilantro
Chop half a bunch of cilantro, using both the stems and the leaves. The stems add crunch while the leaves bring that fresh, herbal note, so you get a mix of textures in every bite.

3. Season with salt and lime
Place the chopped ingredients in a bowl and season them with salt and 1 tablespoon of lime juice. The lime is what gives chismol its signature fresh tang, so don't skip it.

4. Mix and chill
Stir everything together well and keep it in the refrigerator until you're ready to serve. A short chill lets the flavors blend and keeps the vegetables crisp.

5. Serve the chismol
Serve the chismol as a side for grilled meats, where it adds a fresh, savory contrast, or with fish, grilled tofu for a vegan version, nachos, toast or homemade salads.

Tips for the Best Chismol
Pick the right vegetables
Use white or red onion depending on your preference, a meaty tomato at its peak but not overly ripe, and either a bell pepper or an Italian frying pepper for the green pepper. Seeding the tomato keeps the salsa from turning watery.
Use the whole cilantro
Both the stems and leaves of the cilantro go into this chismol, adding different textures and a refreshing flavor. Chop them finely so they distribute evenly through the mix.
Balance the lime and salt
The lime juice is what makes chismol taste like chismol, so taste after mixing and adjust the salt and lime to your liking. Chill it before serving for the crispest texture.
| Prep time | 15 minutes |
|---|---|
| Cook time | 0 minutes |
| Total time | 15 minutes |
| Servings | 2 |
| Category | Side dish |
| Cuisine | Honduran |
| Calories per serving | 44 kcal |
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