A very popular and versatile Merkén sauce for spreading that we inherited from our grandmothers, which serves as an accompaniment to almost any meal, from a sandwich to boiled potatoes or roasted lamb, blending two very typical Chilean ingredients, Mapuche Merkén and Chilote garlic.
Contents
Nutrition Facts
Each serving of Chilean “Merkén and Garlic Sauce” contains approximately 200 kcal, 2 g of carbohydrates, 21 g of fats, 1 g of proteins, 1 g of fiber, 0 g of sugars, 0 mg of cholesterol, and 120 mg of sodium. (*)
(*) Estimated values based on a standard serving for 6 people.
How to make Merkén and Garlic Sauce
As in many recipes of Chilean cuisine that use few ingredients, the quality of the ingredients is essential, especially when choosing Merkén, which should be naturally smoked and contain coriander seeds.
Preparation: 10 minutes
Servings: 6 people
Ingredients
- 25 g of Merkén
- 6 Chilote garlic cloves
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of oil
- Salt
- Pepper
Instructions
- Crush the garlic cloves in a mortar of good size until you get a pasty consistency without forming a cream. Set aside. In a medium-sized clay container, add the crushed garlic and merkén, and add a little boiled water just to cover.
- Add the oil and apple cider vinegar and season with salt and pepper to taste. Gently stir the mixture to combine all the ingredients. Let it rest for about 15 minutes to integrate aromas and flavors.
- Taste and adjust seasoning or consistency if necessary. Serve the Chilote garlic and Merkén sauce immediately with your favorite dishes, all kinds of meats, vegetables, or salads. Keep refrigerated.
Characteristics of Chilote garlic
- The main characteristics of Chilote garlic include the fact that it forms a large-sized plant with wide and thick leaves, and the bulb reaches a diameter of 8 to 10 centimeters and is composed of four to six peripheral cloves.
- The outer tunics are white and break easily, especially when harvesting is delayed, while the tunic that encases the clove is ivory in color.
Frequently Asked Questions (FAQ)
What is special about Chilote garlic?
Also known as “Elephant Garlic,” Chilote garlic produces a very large bulb (8 to 10 cm in diameter) with only four to six massive cloves. It has a milder flavor than standard garlic and is known for its ivory-colored tunics.
What can I serve this sauce with?
It is incredibly versatile. It pairs perfectly with anything from a simple sandwich or sopaipillas to more robust dishes like roasted lamb, grilled meats, or salads.
Does the sauce need to be cooked?
No. The preparation involves using a small amount of boiled water to hydrate the Merkén and garlic, but the sauce is a raw blend that relies on resting to develop its flavor.
How should I store it?
Because it contains fresh garlic and oil, this sauce must be kept refrigerated to maintain its freshness and safety.
What is the origin of merkén?
Merkén is a traditional Mapuche seasoning made from goat’s horn chili (ají cacho de cabra) that has been dried, smoked, and ground with salt and toasted coriander seeds.
Did you know?
The cultivation of garlic was introduced to America by the Spanish during the colonial period, but only in Chiloé did it evolve into what we now also know as “elephant garlic,” a product of remarkable proportions that absorbed all the magical properties of the southern Chilean island.
