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Chilean chancho en piedra suace recipe
Chilean chancho en piedra suace recipe

Chilean Chancho en Piedra is a sauce originating from the Maule region, born from the hands of agricultural workers who, after finishing their workday, would wash their shovel in a water channel and then crush (pound) tomatoes, garlic, and chili peppers on it with a stone, and enjoy the mixture with their daily ration of bread.

How to make chancho en piedra?

To prepare a good Chancho en Piedra, it is recommended to use ripe and peeled tomatoes. Add the chopped ingredients – garlic, chili peppers, salt, and pepper – to the mortar to achieve a good incorporation and create a sauce.

Nutritional Information

Category: Sauces
Cuisine: Chilean
Calories: 100
Preparation: 10 minutes
Servings: 4 people

Traditional chancho en piedra recipe


  • 2 ripe tomatoes
  • 2 garlic cloves
  • 2 green chili peppers
  • Sunflower oil
  • Salt
  • Pepper


  1. Wash and peel the tomatoes, chop them into medium-sized cubes, and set them aside in a medium bowl.
  2. Wash the chili peppers, open them to remove the seeds and chop them into small pieces. Set them aside.
  3. In a stone mortar, place the garlic, salt, and pepper to taste, and crush them until a paste is formed. Add the chopped chili peppers and continue crushing until well combined.
  4. Add the chopped tomatoes and continue crushing and stirring until the desired consistency is reached. Adjust the salt, pepper, and add a drizzle of sunflower oil.
  5. Serve the Chancho en Piedra immediately, freshly prepared, accompanied by sopaipillas (fried dough), marraquetas (Chilean bread rolls), or pan amasado (homemade bread).

Tips for a perfect chancho en piedra

  • If you prefer a “spicier” Chancho en Piedra, do not remove the seeds from the chili peppers during preparation.
  • Prefer neutral vegetable oils; olive oil may impart too much flavor and overshadow the main ingredients.
  • Today, Chancho en Piedra is consumed and recognized throughout Chile, usually accompanied by homemade bread, sopaipillas, or served with fresh or white cheese.

Did you know?

The use of a volcanic stone mortar was introduced once this crushed tomato and chili mixture made its way into the kitchen, and the name “Chancho en Piedra” was established as a phonetic deformation of “Chanco en Piedra.”


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