Best 3 Chimol Salsa Like From El Salvador Recipes
In the heart of El Salvador, a vibrant symphony of flavors awaits in the form of chimichurri, the country's beloved condiment. This versatile sauce, with its tangy, herbaceous, and mildly spicy profile, has captivated taste buds for generations. Prepared with fresh herbs like cilantro, parsley, and oregano, chimichurri adds a lively spark to grilled meats, seafood, and vegetables. It's a staple in Salvadoran cuisine, gracing pupusas, tamales, and yuca frita with its tantalizing taste.
This article is a culinary journey into the world of chimichurri, presenting a collection of carefully curated recipes that capture its essence. From a classic Salvadoran chimichurri, bursting with the vibrancy of fresh herbs and zesty lime, to a spicy version that ignites the senses with fiery peppers, each recipe offers a unique perspective on this beloved sauce.
For those seeking a milder variation, the creamy avocado chimichurri provides a luscious, velvety texture, while the roasted red pepper chimichurri brings a smoky sweetness to the table. And for a truly unique twist, the pineapple chimichurri adds a tropical flair, creating a delightful harmony of sweet and savory flavors.
Each recipe in this article has been crafted with care, aiming to transport you to the vibrant streets of El Salvador, where the aroma of grilled meats mingles with the tangy scent of chimichurri. Whether you're a seasoned home cook or just starting your culinary adventures, these recipes will guide you in creating this flavorful condiment that will elevate your meals to new heights.
CHIMOL (SALVADORAN RADISH SALSA)
A healthy, fresh and delicious salsa that utilizes the wonderful radish. This is a Salvadoran recipe that is traditionally served with carne asada, but it also goes great with fish, tofu or chicken. It even is wonderful as a dip for tortilla chips or veggies! :)
Provided by grumblebee
Categories Vegetable
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and enjoy!
Nutrition Facts : Calories 15.2, Fat 0.1, Sodium 10.2, Carbohydrate 3.5, Fiber 0.9, Sugar 1.9, Protein 0.6
CHIMOL (SALSA LIKE FROM EL SALVADOR)
THIS RECIPE IS GREAT FOR TOPPING STEAKS, CHICKEN FILLETS, TACOS TOSTADAS AND DIPPING NACHOS INTO IT. VERY YUMMY!!!
Provided by yoanna francia
Categories Salsas
Time 15m
Number Of Ingredients 7
Steps:
- 1. MIX ALL INGREDIENTS IN A BOWL AND ENJOY.
SEMITA DE PIñA (SALVADORAN JAM-FILLED PASTRY)
Semita, a popular pastry in El Salvador, is basically a tart of bread dough filled with jam or other rich fillings. Semita de piña, with a tasty pineapple filling, is a favorite. Prep time includes rising and resting. Posted for ZWT.
Provided by Chef Jean
Categories South American
Time 3h10m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- Add the milk, butter, sugar and salt to a saucepan and heat, stirring until the butter is melted and the sugar is dissolved. Remove from heat and set aside to cool until lukewarm.
- Mix the warm water and yeast together in a small bowl and set aside for 5-10 minutes to activate the yeast.
- Add 4 cups of the flour to large mixing bowl. Make a well in the center of the flour and add the yeast mixture, warm milk and beaten eggs. Stir with a wooden spoon to mix the ingredients and bring the dough together.
- Remove the dough to a floured work surface and knead, adding extra flour as needed until the dough is no longer sticking to your hands and is silky and elastic. Remove the dough to a large, lightly oiled bowl. Cover with a clean towel or plastic wrap and set in a warm corner until doubled in size, about 1 to 1 1/2 hours.
- Remove the dough to a lightly floured work surface and punch it down with your fists to deflate it. Cut the dough into 2 equal-sized portions. Roll out one of the portions out to fit the bottom of a greased, 11x17-inch baking pan. Place the dough in the baking pan and trim it to fit, saving the trimmings. Mix together the pineapple preserves and cinnamon and spread over the bottom dough, leaving a 1-inch border around the edges.
- Cut about 1/4 of the dough off the second doughball and set it aside. Roll the remaining dough out to fit the baking pan as a top for the semita. Lay the second layer over the pineapple filling and trim it to fit the pan. Press down the edges of the semita with a fork to seal. Knead the remaining dough and trimmings into a ball and roll it out to around 1/4-inch thick and about 10 inches long. Cut the dough into long strips about 1/4-inch wide.
- Preheat oven to 350°F Beat the remaining egg with the milk or water. Brush the top of the semita with the egg wash. Lay the strips of dough on the semita in a criss-cross pattern, trimming them to fit. Brush the dough strips with egg wash and sprinkle the whole top of the pastry with a liberal amount of sugar. Set the semita aside to rest for about 30 minutes.
- Poke the semita all over with a toothpick to prevent the pastry from overpuffing as it bakes. Bake for 30 to 40 minutes, or until the semita is golden brown on top. Remove and cool. Cut into 12 portions and serve with coffee, tea or hot chocolate.
- Variations:.
- Pineapple preserves is the most common jam filling, but try other tropical fruit jams such as mango or guava. Other good choices are fig, plum or raspberry preserves.
- Grate panela sugar over the top of the jam, or sprinkle it with brown sugar to sweeten it up a bit.
Nutrition Facts : Calories 439.1, Fat 10.5, SaturatedFat 5.9, Cholesterol 84.8, Sodium 356.6, Carbohydrate 77.2, Fiber 2.2, Sugar 27.9, Protein 8.5
Tips:
- Choose fresh, ripe tomatoes for the best flavor.
- If you don't have access to fresh cilantro, you can use dried cilantro, but it will not be as flavorful.
- Add a serrano pepper for a spicy kick, or remove the seeds for a milder salsa.
- Use fresh lime juice for the best flavor.
- Serve chimichurri immediately or refrigerate for up to 3 days.
Conclusion:
Chimichurri is a delicious and versatile condiment that can be used on a variety of dishes. It is especially popular in El Salvador, where it is often served with grilled meats and seafood. This recipe is a great way to enjoy this flavorful sauce at home. With its bright, acidic flavor and hint of spice, chimichurri is sure to become a new favorite condiment.
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