Chancho en Piedra (Chilean Salsa)


  • 1 large tomato. very ripe. peeled and chopped
  • 3 cloves garlic. peeled and chopped
  • 1 tablespoon fresh cilantro chopped
  • 1 small fresh aji*, seeded and chopped
  • 1 tablespoon extra virgin olive oil
  • freshly ground black pepper, to taste
  • salt. to taste
  • 1 small lemon. juiced
  • loaf of country style bread

*Can use jalapeno (hot), Serrano (hotter). or finger (hottest) pepper. or other hot pepper. Be sure to seed, as the seeds can be really hot You may want to add half the chopped pepper and sample, adding more chopped pepper to taste, if needed. (Probably most of us would prefer a salsa that’s not too hot so don’t get the salsa so not we can’t eat it!)


Chop the tomato, garlic, cilantro. and aji (or any other green hot pepper). Season with olive oil, black pepper, salt. and lemon juice. Store in a glass or ceramic container. Best if made the night before. Serve with a loaf of country style bread cut Into rough chunks.