Chancho en Piedra
A while ago on a trip to New York City, we enjoyed a dinner at a small Chilean restaurant named Pomaire that changed my cooking forever. Celery salad, wedges of a giant meringue for dessert, and Chilean salsa. Served with bread.
This recipe is from my treasured, out-of-print copy of Three Generations of Chilean Cuisine. You can replace aji with any other green hot pepper.
1 large tomato, very ripe, peeled & chopped
3 cloves garlic, peeled & chopped
1 TBS fresh cilantro, chopped
1 small fresh aji, seeded and chopped
1 TBS extra virgin olive oil
freshly ground black pepper, to taste
salt to taste
1 small lemon, juiced
Chop the tomato, garlic, cilantro and aji in a food processor. Season with olive oil, black pepper, slat and lemon juice. Store in a glass or ceramic container. Serve with a loaf of country style bread cut into rough chunks.