Sauces & stocks
Chancho en Piedra
Chilean spicy salsa of tomato, garlic and chili, hand-ground in a stone mortar — the classic asado side.
VegetarianVeganGluten-free
Ingredients
- 4 ripe peeled tomatoes
- 2 cloves of garlic
- 1 green chili
- 1/4 of a small onion
- 1 small bunch of cilantro
- 3 tbsp of olive oil
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the garlic, the seeded chili and the onion in the mixing bowl. Chop 3 sec/speed 5.
- Add the cilantro and chop 2 sec/speed 4.
- Add the peeled tomatoes in pieces.
- Blend 4 sec/speed 4 until you get a rustic and slightly coarse texture, not a smooth puree.
- Transfer to a bowl and dress with olive oil and salt.
- Mix and let it rest 10 min. Serve over toasted kneaded bread.
Tips
- The texture should be rustic, imitating the stone grinding.
- Use very ripe tomatoes for more flavor.
- Pairs very well with hot bread and grilled meats.
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