Chancho en Piedra
Servings
10Serving size
about 1/4 cupThis recipe can be multiplied and keeps well, tightly sealed, for about a week in the refrigerator.
Ingredients
| 2 large whole (3 inch dia) Tomatoes |
| 3 pepper Poblano Pepper (or Anaheim peppers) |
| 1 Small Shallots, raw |
| 1 clove Garlic, raw |
| 1 Tbsp. Canola oil |
| 1/2 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the tomatoes in a blender.
Cut the stem ends off of the Anaheim peppers and place the whole peppers in the blender. Cut the stem off of the shallot and place the shallot in the blender.
Add the garlic, oil, cumin, salt, and pepper, and blend until only slightly chunky.
Chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is a fantastic sauce that is eaten frequently in Chile. Chancho en Piedra translates as Pig on a Stone. Obviously there is no pig and there really isn’t a stone, but the latter part of the name probably comes from the salsa being made in a mocahete (a traditional stone mortar and pestle).
Squeezing some of the liquid out of the tomato is necessary or you will end up with tomato soup and not a thick sauce. Be gentle, though, and don’t squeeze the tomato like a sponge that you are trying to wring every single drop of water out of. Apply gentle pressure – just until the liquid doesn’t flow freely from the tomato – and you are ready to make the salsa.