Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday, would wash their shovel in a water channel and then crush (pound) tomatoes, garlic, and chili peppers on it with a stone, and enjoy the mixture with their daily ration of bread.
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How to make chancho en piedra?
To prepare a good Chancho en Piedra, it is recommended to use ripe and peeled tomatoes. Add the chopped ingredients – garlic, chili peppers, salt, and pepper – to the mortar to achieve a good incorporation and create a sauce.
Nutritional Information
Category: Sauces
Cuisine: Chilean
Calories: 100
Preparation: 10 minutes
Servings: 4 people
Traditional chancho en piedra recipe
Ingredients
- 2 ripe tomatoes
- 2 garlic cloves
- 2 green chili peppers
- Sunflower oil
- Salt
- Pepper
Instructions
- Wash and peel the tomatoes, chop them into medium-sized cubes, and set them aside in a medium bowl.
- Wash the chili peppers, open them to remove the seeds and chop them into small pieces. Set them aside.
- In a stone mortar, place the garlic, salt, and pepper to taste, and crush them until a paste is formed. Add the chopped chili peppers and continue crushing until well combined.
- Add the chopped tomatoes and continue crushing and stirring until the desired consistency is reached. Adjust the salt, pepper, and add a drizzle of sunflower oil.
- Serve the Chancho en Piedra immediately, freshly prepared, accompanied by sopaipillas (fried dough), marraquetas (Chilean bread rolls), or pan amasado (homemade bread).
Tips for a perfect chancho en piedra
- If you prefer a “spicier” Chancho en Piedra, do not remove the seeds from the chili peppers during preparation.
- Prefer neutral vegetable oils; olive oil may impart too much flavor and overshadow the main ingredients.
- Today, Chancho en Piedra is consumed and recognized throughout Chile, usually accompanied by homemade bread, sopaipillas, or served with fresh or white cheese.
Did you know?
The use of a volcanic stone mortar was introduced once this crushed tomato and chili mixture made its way into the kitchen, and the name “Chancho en Piedra” was established as a phonetic deformation of “Chanco en Piedra.”
