Chimol Salsa with Fresh Tomatoes and Cilantro

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A vibrant Salvadoran chimol salsa combining diced fresh tomatoes, onions, and cilantro, perfect as a bright, tangy condiment to grilled meats and pupusas. This Latin American-inspired snack recipe (vegan), ready in about 10 minutes, blends ripe tomatoes, white onion, fresh cilantro leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 40 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium, diced small ripe tomatoes
• 1 small, finely chopped white onion
• 1/2 cup, chopped fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 3 diced medium ripe tomatoes and 1 finely chopped small white onion, stirring gently to mix.
2. Step 2: Add 1/2 cup chopped fresh cilantro leaves, 2 tbsp fresh lime juice, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper; stir to combine all ingredients evenly.
3. Step 3: Drizzle in 1 tbsp vegetable oil and fold the mixture lightly to incorporate, allowing the oil to mellow the acidity.
4. Step 4: Let the chimol rest at room temperature for 15 minutes before serving to let flavors meld and enhance the bright, fresh taste.