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 ingredients chopped into the mortar to mush them very well and not have significant chunks. In general, I never peel my tomatoes, but in this recipe, I think it’s essential, and you must use fully ripe tomatoes. If you do not want the sauce too soupy, you can squeeze the 2nd and 3rd tomato before adding it to the mortar. Do not use olive oil because it’s too strong it’s best to use neutral vegetable oil.
Most typically served with Homemade Chilean Country Bread.Print
A tasty sauce for your appetizers.
- salt and pepper
- 2 cloves garlic, finely chopped
- 2 yellow peppers, seeded and finely chopped (like sweet bananas)
- 3 medium ripe tomatoes
- vegetable oil
- 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.
Keywords: chancho en piedra, chilean cuisine, tomato sauce