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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?

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.

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