Name: Chancho en Piedra
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Chilean
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

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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.

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.

This 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.