Chips, Chimol, and Cheeriness

For as long as I can remember my mom has made chimol.

We’d BBQ, make carne asada, and she’d make a big pan of her famous and delicious rice. Plus a big ol’ bowl of chimol.  I could eat just a bowl of rice drenched in chimol, with is lime tanginess, and be completely happy. As a kid, I remember wondering why she called it chimol, when it was so obviously pico de gallo (duh, mom). It’s not until I was a bit older that I realized, and maybe finally asked (duh, Claudia), that it’s a cultural thing. As Salvadorans, we don’t make Pico de Gallo. Our chimol recipe is slightly different as we also tend not to eat spicy foods. And my mom’s recipe is also slightly different than the norm as she has adapted it to add ingredients that she, and we, as a family enjoy. 

It’s great that a simple dish brings back such happy childhood memories as well as adulthood happiness, because these days we take the joy wherever we can, even if it’s in making and sharing a simple chip and dip dish with loved ones. Chimol is usually placed on top of meats, chicken or fish but can be used in any meal, like myself on top of a bowl of rice, as well as a dip paired with chips. Sometimes just the scent or taste of something familiar can take you right back home, and sometimes in times of emotional struggle, that’s just what your heart needs.

The other great thing is that this is really easy to make and customize to your own personal taste, and there’s really no messing it up. For someone like me, thats really important because I can put away the cookbooks!

Most recently, I made this to share with my husband’s family and paired it with Good Health’s Organic Black Bean & Rice Tortillas. And they loved it! The struggle of trying to eat well is real, and even more so when you aren’t feeling your best and long for comfort food. So it’s nice to know that there is a better chip option out there. Good Health’s Organic Black Bean & Rice Tortillas are packed with organic ingredients, including vegetables! They contain no artificial colors, no hydrogenated oils and 0 trans fats. As I normally try to buy all organic ingredients, these chips are a perfect accompaniment to my all organic Salvadoran Chimol. The sprinkling of Himalayan Salt on the chips makes them tasty on their own as well.


Salvadoran Chimol


In a medium bowl, combine the tomatoes, onion, cilantro, jalapeño, cucumber, and salt. Stir in lemon juice and taste! Make adjustments as necessary.

If you like more of a spice add more jalapeño. Variations of the recipe can include radishes and avocado.  You can really make it your own.
Once made, you can let the chimol stand in the fridge for 15 minutes to really blend the flavors, or if you’re like me you won’t wait and you’ll just dive right in with a Good Health chip as soon as it’s done! 

For more dip & chip pairing options featuring Good Health snacks take a look at the following blog posts:
3 Dips en menos de 5 minutos by The Blog By Taina
Mango & Pineapple Salsa by BearsnUnicornsLA
Roasted Red Pepper, Thyme, and Goat Cheese Dip by Appeasing a Food Geek
Poza Rica-Style Peanut and Chipotle Salsa by Flan & Apple Pie
Sambal Tahini Carrot Dip by Wit & Vinegar
Charred Carrot and Avocado Dip by Sun Diego Eats
White Bean Dip with Salsa Macha Swirl by Loves Food Loves to Eat
Chunky Guacamole by Chicano Eats

21 thoughts on “Chips, Chimol, and Cheeriness

  1. This looks super yummy and healthy. I wasn’t ware that Chimol came from Salvadorans. I’ve had it with radishes and it was so good.

    1. I believe other Central American countries make it as well. And yes! I’ve had and made it with radishes as well, it’s so easy that way, throw it what you like and make it your own.

  2. I’ve never heard of chimol but it has all my favourite ingredients so I’m already a fan! Id make it super spicy – love a dip with a kick!

  3. I love the chips and I always struggle with the dips I am coming up with. The Salvadoran Chimol looks perfect for the dipping. I have never thought of put chopped cilantro in it, and I am going to try your recipe.

  4. This looks delicious. I have another recipe to try, when I kick my process food to the curb in a week. I love quick and easy recipe’s as well.

    1. Yes! Quick and easy is key with me too! I can eat it by the spoonful too or on top of meats or fish it’s also great, so no need for chips if you don’t want to do that. Good luck!

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