Guatemalan Salsa (Chirmol) - made in advance?
Hi,
I was wondering how far in advance the Guatemalan Salsa (Chirmol) could be made without compromising taste/texture. Is it something that must be made right before eating?
Hi,
I was wondering how far in advance the Guatemalan Salsa (Chirmol) could be made without compromising taste/texture. Is it something that must be made right before eating?
Comments
Good question, John. This salsa can be made a day ahead of time, but if you do that, do not chop or add the herbs until shortly before serving, as otherwise they will become limp. - April D.