Pilar's Chilean Food & Garden
A recipe blog by a Chilean living in the USA
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 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 Try this delicious Mackerel Dip. Mackerel, when mentioning this traditional Chilean fish it’s impossible not to recall the famous marketing strategy during the ’80s when the company advertised it as “salmon mackerel” to make it sound elegant. In Chile, the mackerel had a reputation as a fish for the poor, but not anymore, now …
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.
Versión en español I love eggplants, but in my house, nobody else eats them, so I never buy them, but this year I planted one in my backyard and when it’s time to harvest I have to do something with them like this delicious Baba Ganoush. Usually I plant the Japanese/Chinese variety, it has the …
