Recipe: Chilean Salsa (Chancho en Piedra)

CHILEAN SALSA (CHANCHO EN PIEDRA)

"Select juicy red tomatoes, pungent green chiles, sweet onions, and young garlic to capture the Chilean summer on your table. This is the national salsa. It's an exhilarating complement to the grilled meats and roasted chicken or fish and a zesty companion to Chilean specialties, such as empanadas, humitas, and Pastel de Choclo. Indeed, this delicious salsa combines with nearly everything, and it easily becomes a hot addiction!"

6 cloves garlic, peeled
1 tablespoon finely minced fresh cilantro
2 green Serrano or jalapeno chiles, seeded and chopped
1/2 teaspoon dried oregano
1 1/2 teaspoons coarse sea salt or kosher salt
1/2 cup vegetable oil
6 ripe tomatoes, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 cup finely chopped sweet Spanish or Vidalia onion

In a large mortar, crush the garlic, chile peppers, and salt to a paste, using a circular motion with your pestle. If you don't have a mortar, use a knife to chop the garlic and chiles with the salt as fine as possible; then use the broad side of the knife against the chopping board to pour the mixture.

In the same mortar or in a serving bowl, add all the other ingredients and combine well. To control the heat, set some of the pure chile mixture aside and add at the end to taste.

This salsa is best when freshly prepared, but leftovers will keep well 2 to 3 days in the refrigerator.

Makes about 2 cups
Source: The Chilean Kitchen by Ruth Van Waerebeek-Gonzalez