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Chancho en piedra
Crushed tomato, garlic and chilli salsa
Chancho en piedra: tomato, garlic and chilli crushed in a stone mortar
Despite the name, 'pig in stone' has no pork in it. It is a rough salsa of ripe tomato, garlic and chilli crushed in a stone mortar (piedra), and it is on the table at every September fonda during the Fiestas Patrias, with hot sopaipillas, bread straight from the oven or choripán. Blending it smooth in a machine is the classic mistake: it should be rustic and juicy, with small pieces. Chef's tip: pound the garlic, chilli and salt to a paste first, then add the tomatoes; the salt acts as grit and the flavour gets into every bit.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 1 green chillior 1 tbsp ají paste
- 1 tsp coarse salt
- 4 ripe tomatoespeeled and roughly chopped
- 2 tbsp fresh corianderfinely chopped
- 2 tbsp vegetable or olive oil
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/3 doneStep 1: Pound 2 garlic cloves, 1 green chilli and 1 tsp coarse salt in a large mortar into a coarse paste.
3 minStep 2: Add 4 ripe tomatoes a handful at a time and crush with the pestle until juicy but still chunky.
5 minStep 3: Stir in 2 tbsp fresh coriander and 2 tbsp vegetable or olive oil. Taste for salt and serve straight from the mortar within a couple of hours.
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 4 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chancho en piedra take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of green chilli?
- A pinch of chilli flakes per chilli.
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