Chancho en Piedra: The Chilean salsa taking the culinary world by storm

Indeed, the list includes many appetizing salsas. As expected, sauces from the homeland of this specialty, Mexico, made the top spots. The bronze medal was awarded to Salsa Macha. It is usually made with fried chili peppers, peanuts, garlic, and sesame seeds. In second place was a spicy-sweet salsa known as chromate, whose primary ingredients are roasted tomatoes, onions, and habanero peppers, given the final touch with chopped coriander.

Claiming the top spot, however, was an unrivaled sauce from Chile. The recipe was probably established during Chile's war of independence at the dawn of the 19th century. Chancho en Piedra was initially concocted by partisans from one of the units of a Chilean national hero - Manuel Rodríguez.

Despite its exotic origins, making salsa is relatively straightforward. It's worth the effort, as the sauce significantly enhances the flavor of sandwiches, skewers, burgers, roast meat, and fish. But how is it made?

Similar to any salsa, high-quality ingredients are the key to success. In Chancho en Piedra, these are primarily tomatoes, which should be as ripe as possible. Finding them during winter may be challenging, but it's worth scouting for delicious tomatoes in groceries or delicatessens.

Tomatoes not only enhance culinary delight but also have substantial nutritional benefits. Indeed, one large tomato covers almost half our daily requirement for Vitamin C, which bolsters immunity, resists infections, retards aging, and improves circulatory functions. Tomatoes are rich in Vitamin A and B vitamins and numerous minerals, notably potassium – essential for maintaining blood pressure and regulating bodily fluids.

The red hue of the fruit stems from one of its most potent ingredients, lycopene. Tomatoes top the list of natural sources rich in this carotenoid, reducing the risk of various cancers and cardiovascular diseases. Research shows that lycopene decreases the risk of osteoporosis in menopausal women.

To prepare Chancho en Piedra, you need three ripe tomatoes. Blanch, peel and deseed them. Utilize a stone mortar to crush chopped garlic (2 cloves), deseeded and chopped green chili peppers (2), with coarse salt and black pepper (a pinch each). Please don't use a blender as it could disrupt the ingredients, resulting in an undesired consistency.

Add diced tomatoes to this mixture and continue crushing the sauce until a smooth consistency is achieved. Lastly, mix a small amount of vegetable oil – sunflower oil is a good pick. Adjust the taste with additional salt and pepper and garnish with finely chopped parsley.

Chancho en Piedra is best served immediately after preparation.