Ingredients with Measurements:
- 1 kg of ripe tomatoes
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- 1/4 cup of red wine vinegar
- 1/4 cup of water
- 1/4 cup of fresh cilantro, chopped
- 1 kg of chancho en piedra (a type of Chilean salsa made with tomatoes, garlic, and chili peppers)
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red and green bell peppers and sauté for another 2-3 minutes.
4. Add the tomatoes, salt, black pepper, cumin, paprika, and cayenne pepper. Stir well.
5. Cover the pot and let the mixture simmer for 15-20 minutes until the tomatoes are soft and the mixture is fragrant.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Return the mixture to the pot and add the red wine vinegar, water, and cilantro. Stir well.
9. Simmer the mixture for another 10-15 minutes until it thickens slightly.
10. In a separate bowl, mix the chancho en piedra with a few spoonfuls of the tomato sauce until well combined.
11. Serve the chancho en piedra with the remaining tomato sauce on top.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 5g
Carbohydrates: 25g
Protein: 5g
Sodium: 400mg
Sugar: 15g
Substitutions for ingredients:
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add some diced jalapeño peppers for extra heat.
- Use roasted tomatoes for a smoky flavor.
- Add some cooked ground beef or chicken to the chancho en piedra for a heartier dish.
Tips and tricks:
- Use ripe tomatoes for the best flavor.
- Adjust the spices to your liking.
- The sauce can be made ahead of time and stored in the fridge for up to 3 days.
Storage instructions:
Store the leftover sauce in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the sauce in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the chancho en piedra with the tomato sauce on top, garnished with fresh cilantro.
Garnishes:
Fresh cilantro, diced jalapeño peppers, sliced avocado
Pairings:
Serve with tortilla chips or toasted bread for dipping.
Suggested side dishes:
Mexican rice, black beans, grilled vegetables
Troubleshooting advice:
If the sauce is too thick, add a little more water or vinegar to thin it out. If it's too thin, simmer it for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the sauce until it's heated through to prevent any foodborne illnesses.
Food history:
Chancho en piedra is a traditional Chilean salsa made with tomatoes, garlic, and chili peppers. It's typically served with bread or as a topping for meat or fish.
Flavor profiles:
The tomato sauce is tangy and slightly spicy, with hints of cumin and paprika. The chancho en piedra adds a fresh, garlicky flavor to the dish.
Serving suggestions:
Serve the dish as a light lunch or as an appetizer for a party.
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Region: Peruvian