Versión en Español Celery mayonnaise is a homemade Chilean sauce built on a classic egg and oil emulsion, blended with fresh celery leaves, garlic, and lemon juice until it turns pale green. It takes about 20 minutes and makes enough for 6 servings. It is the standard companion for grilled meats, sandwiches, and salads, and it works best made with celery leaves cut right before blending, when their aroma is at its peak. How to…
Versión en Español Chilean peach jam is a simple but delicious homemade preserve made by macerating fresh peaches in sugar, then simmering them with lemon juice until they break down into a thick, glossy spread. It takes about 90 minutes of prep plus 20 minutes of cooking, and the result is a naturally sweet jam that keeps all year round. One of the advantages of making peach jam at home is the wide variety of…
Versión en Español Smoked Chilote garlic paste is a delicious spread made from a very simple home-smoking technique, ready to use as a base for countless cold or hot preparations. It takes about an hour from start to finish, and the result is a creamy, sweet, smoky paste that keeps in the fridge for two weeks. The recipe is designed to make the most of the generous size of Chilote garlic, but it works just…
Versión en Español Chilean American sauce, or “salsa americana,” is a chunky relish made from dill pickles, pickled pearl onions, and pickled carrots, pulsed together until coarse rather than blended smooth. Unlike the creamy sauces sold under similar names elsewhere, this Chilean version stands out for its rustic, crunchy texture. It’s an essential condiment in Chilean cooking, used to top hot dogs, grilled sandwiches, and salads, and since it’s entirely plant-based, it fits vegan and…
Versión en Español Pickled nalca is an innovative yet traditional way to preserve nalca stalks once the short harvest season ends, turning a wild native plant into a tangy, crunchy condiment that keeps for months in the pantry. Nalca (Gunnera tinctoria) is a giant native herb from southern Chile, and its tart, refreshing stalk is normally eaten fresh in curanto or salads, but pickling it in brine, vinegar, or wine lets you enjoy it year-round.…
Versión en Español Acevichada sauce is a delicious, versatile blend that combines fresh, spiced flavors, perfect alongside fish, shellfish, chicken, or even as a salad dressing, a genuinely tasty fusion of textures and flavors. Nutritional Information Each serving of acevichada sauce contains approximately 75 kcal, 3 g of carbohydrates, 6 g of fat, 2 g of protein, 1 g of fiber, 1 g of sugars, 25 mg of cholesterol, and 500 mg of sodium. (*)…
Chilean ají de color is a classic red chili seasoning infused in pork lard with garlic, essential for flavoring beans, lentils, and stews.
Homemade sweet and sour sauce for sushi is a simple, foolproof Western-style sauce with soy sauce, vinegar, and ketchup, ready in 15 minutes.
Chilean murta (murtilla) jam is an organic, homemade preserve made from ripe murta berries and sugar, traditional to Mapuche culture and prized for its antioxidant properties.
Make this authentic Chilean spicy rosehip sauce at home. A sweet-tangy Patagonian condiment with aji cacho de cabra, ready in 40 minutes, perfect for seafood and fried foods.