Chimol

• 2 small radishes or 1 daikon radish
• 3 tomatoes
• 1 small red or white onion
• 1 bunch cilantro
• several pinches salt
• Juice from 1 lemon

Chop fine and mix.

Chimol is a Salvadoran salsa, traditionally used for topping for carne asada (or grilled steaks). Try it on grilled fish or chicken, as a topping for scrambled eggs, a chip dipper, or a taco topper.