Pilar's Chilean Food & Garden
A recipe blog by a Chilean living in the USA
Versión en español I’ll confess something, I do not like noodles, I eat them, but I never get a craving for pasta… the bad thing is that I married a man who loves pasta in all its forms. He makes fresh pasta, but I can also make him happy with bowties with butter. But I …
Versión en español Chilean salsa verde used to be the winter version of Pebre. There was no tomato during winter, and parsley grows easier than cilantro. The combination of finely chopped white or yellow (Spanish) onions with parsley, dressed with vinegar or lemon juice, gives Salsa Verde a freshness and texture that is very welcome …
Versión en español Paprika or Chilean Color is the heart and soul of the Chilean cuisine, similar to the sofrito for other cultures. Use it to sauté onions at the beginning of any Chilean dish. Stored in the fridge and omnipresent. Some of the dishes they start with the melting of the Chilean Color are winter …
Versión en español The “Chancho en Piedra” is a classic Chilean salsa recipe, always prepared in a mortar or molcajete to achieve the right texture. It is essential to add the chopped ingredients into the mortar to mush them very well without having significant chunks. In general, I never peel my tomatoes, but I think it’s essential in this …
Versión en español Chilean Pebre sauce is essential to our traditional dishes: humita, empanadas, winter, and summer beans soups are not the same without a good Pebre. It comes to the table for an appetizer with sopaipillas and stays to be enjoyed with numerous Chilean main dishes. The recipe is infinitely adaptable, and each family …
Versión en español Easy Homemade Mayonnaise with a hand blender, learn the secrets for this easy way to achieve a delicious mayo for salads or sandwiches. Affiliate link to my favorite immersion hand blender. I use it all the time to make creamy soups. Visit our collection of Chilean recipes here.
