Recipe

Chancho en Piedra Crimean Tatar Style

Spicy Crimean Tatar Tomato and Pepper Dip

4.1 out of 5

This recipe is a delightful adaptation of the traditional Chilean dish, Chancho en Piedra, to the vibrant flavors of Crimean Tatar cuisine. Bursting with the richness of tomatoes and peppers, this spicy dip is a perfect accompaniment to any meal.

Salsa› Chancho en piedra

Cuisine of the Americas› South American cuisine› Chilean cuisine

European cuisine› Eastern European cuisine› Ukrainian cuisine› Crimean Tatar cuisine

Preparation time

15 minutes

Cooking time

N/A

Total time

1 hour 15 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Mediterranean

Ingredients

In this adaptation, we have incorporated the flavors and ingredients commonly found in Crimean Tatar cuisine. The original Chancho en Piedra is typically made with cilantro, garlic, and onions, but we have replaced these with herbs and spices commonly used in Crimean Tatar cooking. Additionally, we have added a touch of heat by using Crimean Tatar chili peppers, which give the dip a unique and fiery flavor. We alse have the original recipe for Chancho en piedra, so you can check it out.

4 large ripe tomatoes, diced (800g / 28oz) 4 large ripe tomatoes, diced (800g / 28oz)
2 Crimean Tatar chili peppers, finely chopped 2 Crimean Tatar chili peppers, finely chopped
1 red bell pepper, diced 1 red bell pepper, diced
1 green bell pepper, diced 1 green bell pepper, diced
1 small cucumber, peeled and diced 1 small cucumber, peeled and diced
2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
2 tablespoons fresh mint, chopped 2 tablespoons fresh mint, chopped
2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
2 tablespoons olive oil 2 tablespoons olive oil
1 tablespoon red wine vinegar 1 tablespoon red wine vinegar
Salt, to taste Salt, to taste

Nutrition

Calories: 120 kcal / 502 KJ
Fat: 8g (Saturated Fat: 1g)
Carbohydrates: 12g (Sugar: 8g)
Protein: 2g
Fiber: 4g
Salt: 0.5g

Preparation

1.
In a large bowl, combine the diced tomatoes, Crimean Tatar chili peppers, red bell pepper, green bell pepper, and cucumber.
2.
Add the chopped dill, mint, and parsley to the bowl.
3.
Drizzle the olive oil and red wine vinegar over the mixture.
4.
Season with salt to taste.
5.
Using a spoon or fork, gently mix all the ingredients together until well combined.
6.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld together.
7.
Serve chilled and enjoy as a dip or condiment.

Treat your ingredients with care...

Tomatoes — Choose ripe and juicy tomatoes for the best flavor.
Crimean Tatar chili peppers — Adjust the amount according to your spice preference. Remove the seeds for a milder heat.
Fresh herbs — Make sure to chop the herbs finely to evenly distribute their flavors throughout the dip.

Tips & Tricks

For a smoky flavor, you can roast the tomatoes and peppers before dicing them.
Adjust the amount of Crimean Tatar chili peppers to suit your desired level of spiciness.
Serve the dip with warm pita bread or traditional Crimean Tatar flatbread for an authentic experience.
Add a squeeze of lemon juice for an extra tangy kick.
This dip tastes even better the next day, so consider making it in advance.

Serving advice

Serve the Chancho en Piedra Crimean Tatar Style chilled in a bowl or as a condiment alongside grilled meats, kebabs, or roasted vegetables. It can also be enjoyed as a refreshing dip with bread or crackers.

Presentation advice

Garnish the dip with a sprig of fresh mint or dill to add a touch of elegance. Serve it in a colorful bowl to highlight the vibrant red color of the dip.