This Salami Guisado Recipe (Dominican "Salami" Hotpot) is one of the most humble Dominican dishes, truly a poor man's delight. Pure comfort food.
This story of cooking and serving Dominican Salami Guisado at home started like many others before: with the need to write a recipe and take pictures, and a husband befuddled by the introduction of yet another "suspicious" Dominican dish.
- "Honey, what are you cooking".
- "Something you've never eaten before".
- "I can see that, but, what is it?"
- "Salami guisado"
- "What?!" [confused face emoji] "Why would you do that to salami, why is it cut into chunks?"
I had to give him a brief explanation about the fact that what most Dominicans call "salami" only has a passing resemblance to its European counterparts.
The Dominican version is closer to potted meat than the European moldy, air-dried sausage. And unlike the Italian salame (plural is salami), or the French saucisson, or the Spanish salchichón, which are consumed uncooked in thin slices, the Dominican version is rarely preferred uncooked.
As a cheap source of protein, Dominican "salami" or "salchichón" once endured a reputation that seems to have been mostly eradicated by the advent of standard industrial processes and --one hopes-- tighter governmental regulations on meat sources. Dominican salami ingredients are no longer a secret, and the biggest, most reputable brand is now owned by a British conglomerate.
You can enjoy your salami with relative peace, mindful only, I assume, of the fact that, like other similar processed meat products, it is not exactly the healthiest choice one can make.
But, una vez al año no hace daño*.
About this recipe
There are not that many recipes for Salami Guisado, it's a bare-basics type of food in our country. Sure, you can "fancify" it a bit more, but that surely defeats its purpose. Feel free to make changes as you wish, though. If you can't find Salami where you live, we have a recipe for a homemade, made-from-scratch version.
Salami Guisado Recipe (Dominican "Salami" Hotpot)
- 1 1/2 lb Dominican salami [Amazon affiliate link], diced
- 2 tablespoon of oil (I used olive oil)
- 1 medium red onion [140 g] , cut into strips
- 1 bell pepper , cut into strips
- 4 large tomatoes [110 g] , diced
- 1 teaspoon of fruit vinegar (I used apple cider vinegar)
- 1/4 teaspoon of pepper , or to taste
- 1/2 teaspoon of salt , or to taste
- 1 sprig of parsley , finely chopped (optional)
Brown salami: Heat the oil over medium heat. Add the salami and cook and stir until they brown.
Cook vegetables: Add the onion and cook and stir until the onions become translucent. Add the bell pepper and cook and stir for a minute. Add the tomatoes and lower the heat. Simmer until the tomatoes soften. Stir in the vinegar, and add the parsley. Season with salt and pepper to taste and remove from the heat.
Serve: Salami with plátano of any kind goes great. We suggest Mangú and Tostones. It can also be served with yuca, or even Arroz Blanco.
Tips and Notes
* Once a year is not harmful.