The “Chancho en Piedra” is a classic Chilean salsa recipe, always prepared in a mortar or molcajete to achieve the right texture. Adding the chopped ingredients into the mortar is essential to mush them well without significant chunks. I never peel my tomatoes, but I think it’s essential in this recipe, and you must use fully ripe tomatoes. If you do not want the sauce too soupy, squeeze the 2nd and 3rd tomatoes before adding them to the mortar. Do not use olive oil because it’s too strong. It’s best to use neutral vegetable oil.
Another very traditional Chilean sauce to start a meal is Pebre.
Most typically served with Homemade Chilean Country Bread.
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Chancho en Piedra
A tasty sauce for your appetizers.
- Total Time: 10 minutes
- Yield: 4
Ingredients
- salt and pepper
- 2 cloves garlic, finely chopped
- 2 yellow peppers, seeded and finely chopped (like sweet bananas)
- 3 medium ripe tomatoes
- vegetable oil
Instructions
- Peel the tomatoes and remove the seeds.
- In a mortar place, the salt, pepper, yellow peppers, and garlic.
- Grind to a paste.
- Add 1 chopped tomato, crush. Continue adding the tomatoes.
- Mix and taste, adjust the seasoning and add oil if desired.
- Serve with fresh bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Savory
- Method: Raw
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 73
- Sugar: 2.4 g
- Sodium: 596.7 mg
- Fat: 3.8 g
- Saturated Fat: 2.8 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1.8 g
- Cholesterol: 0 mg
Keywords: chancho en piedra, chilean cuisine, tomato sauce
No es pimiento amarillo es ají
I suppose that oil is added on step #2..?
Step 5.
I love the new design!! And this recipe looks so delicious =)