Pilar's Chilean Food & Garden

  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
menu icon
go to homepage
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
search icon
Homepage link
  • Chilean recipes
  • Chilean Pantry
  • Cookbook
  • Sitio en Español
×

Chancho en Piedra

Published: Jan 18, 2024 by Pilar Hernandez · This post may contain affiliate links.

Jump to Recipe

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. Adding the chopped ingredients into the mortar is essential to mush them well without significant chunks.

Chancho en piedra

The name translates to "Pig on Stone" in English. This salsa is a popular condiment in Chile. It is often served with various summer dishes like porotos granados (summer bean stew), Humitas (fresh corn tamales), and pan amasado as an appetizer (like chips and salsa in Mexican restaurants).

The essential ingredients of Chancho en Piedra salsa typically include tomatoes, garlic, hot peppers, and sometimes vinegar. The ingredients are blended, creating a chunky and flavorful salsa. 

Critical tips for an authentic Chancho en Piedra:

  • Use fully ripe tomatoes. 
  • Peel the tomatoes in this recipe is a must.
  • Squeeze the 2nd and 3rd tomatoes before adding them to the mortar. 
  • In Chile, we use Ají Cristal or Ají Verde. The same variety does not exist in US supermarkets, but the hot or sweet banana or Hungarian pepper is similar. Read more in The Chilean Pantry article.
  • Do not use olive oil because it's too strong. It's best to use neutral vegetable oil.

Chancho en Piedra, Chilean RecipeThis salsa is commonly used to accompany grilled meats, empanadas, seafood, or any dish that benefits from a spicy and tangy kick. It adds a burst of flavor and a bit of heat to the meal, reflecting the vibrant and diverse aspects of Chilean cuisine.

If you're a spicy and flavorful condiments fan, Chancho en Piedra salsa is worth trying.

Another very traditional Chilean sauce to start a meal is Pebre.

Most typically served with Homemade Chilean Country Bread.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chancho en Piedra

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Pilar Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Category: Savory
  • Method: Raw
  • Cuisine: Chilean
Print Recipe
Pin Recipe

Description

A tasty sauce for your appetizers.


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

  1. Peel the tomatoes and remove the seeds.
  2. In a mortar place, the salt, pepper, yellow peppers, and garlic.
    Garlic and salt on a mortarYellow peppers on a mortar
  3. Grind to a paste.
  4. Add 1 chopped tomato, crush. Continue adding the tomatoes.
    Tomato on a mortar
  5. Mix and taste, adjust the seasoning and add oil if desired.
  6. Serve with fresh bread for dipping.
    Chilean Chancho en piedra

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

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Chancho en Piedra

More Chilean Appetizers & Beverages

  • Chilean Choripan
    Chilean Choripán
  • Clery Strawberry White Wine Punch
    Clery Strawberry White Wine Punch
  • Cola de Mono Chilean Coffee Eggnog
  • Chilean Canapes
    Chilean Canapes

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Juan aceituno says

    April 20, 2024 at 10:39 pm

    Instead of mortar or mocajete, can I blend in a blender and make it chuncky?

    Reply
    • Pilar Hernandez says

      April 21, 2024 at 3:56 pm

      No, it doesn't work.

      Reply
  2. Nancy says

    January 18, 2024 at 6:12 pm

    So easy and fun to make.

    Reply
  3. Anonymous says

    November 16, 2020 at 4:41 am

    No es pimiento amarillo es ají

    Reply
  4. Luis says

    November 03, 2019 at 8:49 pm

    I suppose that oil is added on step #2..?

    Reply
    • Pilar Hernandez says

      November 04, 2019 at 2:25 pm

      Step 5.

      Reply
  5. Oriana @mommyhoodsdiary says

    July 01, 2014 at 4:04 pm

    I love the new design!! And this recipe looks so delicious =)

    Reply

¡Hola!

Pilar Hernandez portrait
I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

Chilean Kitchen cover
Buy my cookbook

Popular Recipes

  • Dulce de Leche Rice Pudding
  • Chilean Beef Empanadas de Pino
  • Chilean Sopaipillas with Pumpkin
  • Milhojas or Thousand Layers Cake
  • Pastel de Choclo Corn and Beef Casserole
  • Argentinian Medialunas
  • Calzones rotos
    Chilean Calzones Rotos
  • Traditional Chilean Alfajores
  • Raspberry Mousse
  • Pan Amasado Recipe
    Pan Amasado Chilean Country Bread

Footer

About me

Licensing

Privacy