Chirmol, a delicious chunky tomato salsa, is a classic Guatemalan condiment! Green Belly stays true to their roots and fire roast the tomatoes to bring out their sweetness and add some earthy smokiness to the mix. Hierbabuena or spearmint is added to give this sauce its unique refreshing flavor. In addition to it’s refreshing flavor, Hierbabuena also has strong healing qualities and is commonly used in Guatemalan cuisine.
Caper berries are the semi-green fruit of a Capparis Spinosa, the flowering bush that grows wild along the Mediterrnaean coastline, and are the prized, less intense version of the typical nonpareil caper. These juicy, pickled, grape-sized treats are wonderful with seafood and as a garnish for salads. Enjoy their delicate texture just like an olive or toss with pasta in a cream or butter sauce.
Crisp, tart pickles made from tiny gherkin cucumbers. The gherkin is a fruit similar in form and nutritional value to a cucumber. Gherkins and cucumbers belong to the same species but are different cultivar groups. They are usually picked when 4 to 8 cm in length and pickled in jars or cans with vinegar (often flavored with herbs, particularly dill; hence, dill pickle) or brine to resemble a pickled cucumber. The term can also be used to refer to the West Indian Burr Gherkin (Cucumis anguria), a related species, originally from West Africa and introduced to the West Indies, probably by the Portuguese. It is edible and may be pickled, but must be picked when no longer than 4 cm long, since it becomes bitter and spiny if allowed to grow larger.