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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Peace goes into the making of a poem as flour goes into the making of bread."
- Pablo Neruda, Poet

The refrigerator light goes on...

This is a fantastic sauce that I sampled over and over in Chile. Chancho en Piedra translates as Pig on a Stone. Obviously there is no pig and there really isnít a stone, but the latter part of the name probably comes from the salsa being made in a mocahete (a traditional stone mortar and pestle).

Squeezing some of the liquid out of the tomato is necessary or you will end up with tomato soup and not a thick sauce. Be gentle though and donít squeeze the tomato like a sponge that you are trying to wring every single drop of water out of. Apply gentle pressure - just until the liquid doesnít flow freely from the tomato - and you are ready to make the salsa.

Canola Oil

Canola oil is the oil pressed from rape seeds. Pure rape seed oil contains toxins and canola oil is a processed version that has had the toxins removed.

There are so many good things about this oil. Like olive oil, it is very high in monounsaturated fat and very low in saturated fat. The polyunsaturated fats are mostly Omega-3 type.

Canola oil is a staple in my kitchen and should be in yours. I use it when I want an oil that won't add flavor to a recipe and for this reason I love to use it in baking.

1 tsp. canola oil = 40 calories, 4.5g fat, <1g sat fat, 3g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol


 

Chancho en Piedra



Servings = 10 | Serving size =about 1/4 cup

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3.

This recipe keeps well, tightly sealed, for about a week in the refrigerator.

2 large ripe tomatoes
3 small Anaheim peppers
1 small shallot
1 clove garlic
1 Tbsp canola oil
1/2 tsp ground cumin
1/4 tsp salt
fresh ground black pepper (to taste)

Using the tip of a sharp knife, cut the stem out of the tomatoes by cutting around the stem in a cone shape. Holding the tomato in one hand, hold the tomato stem side down over the sink and squeeze gently to remove most Ė but not all - of the liquid in the tomato. Do the same for both tomatoes.

Place the tomatoes in a blender.

Cut the stem ends off of the Anaheim peppers and place the whole peppers in the blender. Cut the stem off of the shallot and place the shallot in the blender.

Add the garlic, oil, cumin, salt, and pepper, and blend until only slightly chunky.

Chill.

Nutrition Facts

Serving size = about 1/4 cup

Servings = 10

.

Amount Per Serving

Calories 27 Calories from Fat 13
  % Daily Value
Total Fat 1g 2%
    Saturated Fat 0g 0%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 61mg 2%
Total Carbohydrates 4g 1%
    Dietary Fiber 1g 3%
    Sugars 2g  
Protein 1g  
Vitamin A 13% Vitamin C 29%
Calcium 0% Iron 0%
Vitamin K 7 mcg Potassium 191 mg
Magnesium 8 mg