For those of you who enjoy sauces that combine many flavors, such as smoky, fresh, sour, and spicy, Chimole Sauce is all in one name, and this will be your choice if you enjoy those flavors. This sauce is a culinary recipe originating from the Mayan/Guatemalan/Belizean culinary tradition. Chimole is also spelled chilmole, chirmol, chismol, and chimol. It’s a versatile sauce that goes well with grilled meats, tortillas, and eggs.
Well, in this article, I’ll show you how to make this popular sauce. I’ll also explain its background, tips, and a complete FAQ section so you can master making chimole sauce like a pro.
What Is Chimole Sauce?
Chimole sauce is a sauce from Latin American traditions, particularly the Guatemalan, Belizean, and Mexican/Yucatecan regions. This sauce or salsa features roasted or charred tomatoes, onions, fresh herbs, citrus, and often one or two chili peppers for a spicy kick. [atastefortravel.ca]
One name, Chirmol, comes from the Nahuatl word “chilmolli,” meaning “chile sauce” (chili + sauce). Therefore, chili is often added to recipes, although in some recipes it is omitted. [wikipedia]
So, chimole sauce recipes are also influenced by region and personal taste. This sauce can be smooth, hot, chunky, or more blended, fresh, and smoky. Charred tomatoes are central; this ingredient holds the key to chimole sauce’s flavor.
Chimole Sauce Recipe
Ingredients
- Ripe tomatoes (Roma or similar)
- Onion (white or red)
- Fresh herbs: cilantro + mint (optional but traditional)
- Fresh lime or lemon juice
- Chile (fresh or dried)
- Salt
- Optional extras: smoked chile, achiote (annatto), epazote, garlic
Role of Ingredients in the Sauce
Ripe tomatoes contribute to the smoky flavor, while onions are important for adding sharpness and crunch/color contrast. Fresh ingredients in the sauce are useful for herbaceous brightness, while lemon is important for acidity, balancing the char and richness.
Salt and chili are added to enhance the flavor and achieve the desired heat level. Optional ingredients are used to add complexity or local flair.
Step-by-Step: How to Make Chimole Sauce
Now I’ll show you how to make chimole sauce step by step easily. This recipe makes about 2 to 3 cups of sauce. This is good for 4 to 6 people, if you use it as a condiment.
1. Char the tomatoes (and optionally garlic/onion/chiles):
Heat a dry skillet, griddle, or comal over medium-high heat. Then, place the tomatoes directly on the surface and let them sit until their skins are blackened in spots and blistered. If using fresh chilies or onions, char/hit the black spots too. This is important for bringing out the rich, smoky flavor.
2. Chop the fresh components while cooling:
While waiting for the tomatoes to cool, finely chop the onion, cilantro, mint (if using), and the fresh chile (if using raw). Once the tomatoes are cool, roughly chop them (you don’t need to peel them unless you hate the texture of the skin).
3. Combine and flavor:
In a mixing bowl, combine the chopped tomatoes, onion, herbs, and chili. Add lemon juice and salt. Stir gently, taste, and adjust. If you prefer a smoother sauce, you can blend it first, then mix in the onion and chopped herbs for texture.
4. Let it rest (If Possible):
If you’re not in a hurry, let the chimole sauce rest for 10 to 15 minutes before serving. The flavors blend better: the smoky edge mellows, the citrus brightens, and the herbs infuse.
5. Serve at room temperature:
Storage at room temperature is ideal; the sauce is best served neither too hot nor too cold. Simply store it at room temperature. This sauce is delicious paired with grilled meats like Carne Asada, fish, eggs, or even as a salsa with tortilla chips.
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Flavor Tweaks and Regional Variations
- For those of you who like a spicier taste, use fresh chilies or chilies with the seeds left in. For a milder taste, use mild pepper or omit chile, relying on the char + citrus for interest.
- Smokiness: You can char more deeply, or add smoked chile/powder (like Cobán chile powder or smoked paprika) for more smoke aroma.
- Add spices like mint for traditional flavors found in some Guatemalan versions. Besides using mint, you can enhance the aroma with cilantro, or local herbs.
- There are two consistencies; some people prefer thick while others like it more smooth. For a thinner sauce, add a bit of water or the juice used to soak dried chiles (if using them).
- Extra flavor: Some cooks like to add a tiny touch of achiote, epazote, or roasted garlic. Be mindful, just a little goes a long way.
Why Chimole Sauce is More Than a Recipe
There are several reasons why this salsa is more than just a kitchen recipe.
- Chimole offers a double contrast: smoke + freshness, char + acidity.
- It’s incredibly versatile, as it can be used as a condiment, a topping, a side salsa, or as a dip for protein.
- It carries cultural history, regional herbs, Mayan roots, and indigenous ingredients like chiltepe, or smoked Cobán chile. These are just a few reasons why the chimole sauce recipe is more than just a salsa; it also has a rich meaning.
How to Store and Reheat When Using
There are several ways to store sauces to extend their shelf life.
- Refrigeration: To store in the refrigerator, place the sauce in a sealed container for up to 3–4 days. Because it contains fresh herbs, the flavor will shift over time, its freshness will change.
- Freezing: For those using fresh herbs, this method of storage is not ideal. Fresh herbs will lose their color and texture.
- Reheating: Usually, there is no reheating, but it is served as is. However, if you are using roasted garlic or heavy charring, it is recommended to heat slowly; this will help draw out aromas (don’t boil).
Nutrition Facts
Estimated Nutrition Facts (per serving, ~¼ of recipe)
| Nutrient | Amount |
|---|---|
| Calories | ~25 kcal |
| Total Fat | 0.3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | ~150 mg (depends on salt added) |
| Total Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Protein | 1 g |
| Vitamin C | ~20% DV |
| Vitamin A | ~10% DV |
| Folate | ~8% DV |
| Potassium | ~250 mg (6% DV) |
✅ This table is a reasonable estimate for homemade fresh chimole sauce or salsa/pico de gallo using 4–5 Roma tomatoes, ½ onion, cilantro, mint, 1 chile, lime juice, and ~½ tsp salt. Optional extras (smoked chile powder, roasted garlic) would only add minimal changes.
FAQs about Chimole Sauce
Q: Is the sauce spicy?
It depends on the type of chili you use. For a high level of spiciness, you can use cobanero or chiltepe chiles. For a milder flavor, you can simply use fresh chilies to taste.
Q: What kind of tomatoes work best?
Roma tomatoes or similarly firm, ripe tomatoes are ideal. They char nicely and don’t release too much liquid. You can use others if needed.
Q: Can I make the sauce without fresh herbs?
Yes, herbs add brightness, but you can make it without them. The sauce will be smokier and thicker. If you don’t have mint, you can skip it.
Q: How is chimole different from pico de gallo or salsa fresca?
The ingredients are very similar, but chimole often contains charred tomatoes (adds smoky depth) and sometimes roasted chiles. Pico de gallo tends to be raw, fresher, and often served chilled.
Q: Is chimole sauce the same as mole?
No, they are different. Mole is a sauce in the larger family of Mexican sauces and is more complex. Mole often uses nuts, seeds, lots of chili peppers, and sometimes chocolate. Chimole, or chirmol/chilmole, is simpler, fresher, and usually tomato-based. There is a version called chimole in Yucatán or Belize that uses black recado, giving it a dark color, but it’s still different from classic moles. [wikipedia]
Chimole Sauce: Smoky and Fresh Recipe to Level Up Your Dish
Print RecipeIngredients
- 4–5 ripe Roma tomatoes
- ½ medium onion (white or red), chopped
- ½ bunch cilantro, chopped
- 1–2 sprigs fresh mint, chopped (optional)
- 1 fresh chile (serrano, jalapeño, or local hot chile), finely chopped (adjust for heat)
- Juice of 1 lime (≈ 1–2 Tbsp)
- Salt, to taste (≈ ½ tsp to start)
- Optional: smoked chile powder or dried Cobán chile, roasted garlic
Instructions
- Char tomatoes (and optional chile/garlic) in a dry skillet/griddle until nicely blistered/blackened.
- Allow tomatoes to cool slightly.
- Meanwhile, chop onion, cilantro, mint, fresh chile.
- Roughly chop tomatoes (no need to peel unless texture bothers you).
- Combine everything in a bowl: tomatoes + onion + herbs + chile. Add lime juice and salt. Mix gently.
- Taste and adjust: maybe more salt, more lime, more heat.
- Let rest 10 minutes (if possible).
- Serve at room temperature.
