Salami guisado (stewed Dominican salami) is one of the most humble Dominican dishes, truly a poor man's delight: flavorful, filling, inexpensive food that nearly everyone loves. See how to make Salami guisado, and our favorite ways to serve a dish that's always welcome.
By- Last reviewed . Published Mar 1, 2012
Why we ❤️ it
This is one of those dishes we sometimes crave, the quintessential comfort food: It is easy and quick to make, inexpensive, with easy-to-find ingredients (at least in the DR), and very tasty.
About Dominican salami
You may be befuddled to hear that we have a dish of stewed salami, and think to yourself "why?!". What you need to know, if that thought crossed your mind, is that Dominican salami (o salchichón) is not like Italian salami, with which it shares the bare basics.
The Dominican salami is a kind of potted beef and pork product. Unlike the Italian salame (plural is salami), the French saucisson, or the Spanish salchichón, which are consumed uncooked in thin slices, the Dominican version is rarely preferred uncooked.
You can read more about the history of Dominican salami.
Dominican salami guisado with plantain is always a hit. Serve Tostones (fried green plantains) or Mangu (green plantain mash). Other excellent options are Yuca salcochada (boiled cassava) and Arroz blanco (white rice) or Moro (Dominican rice and beans or legumes).
- I do not add tomato sauce to my Salami guisado, but most people do. You can add a cup tomato sauce, or ¼ cup tomato paste to it if you wish.
- Other ingredients that may appear in it are pitted green olives, and capers in brine (Dominican alcaparrado), so if you have any at hand, add a couple of tablespoons of drained alcaparrado, but be mindful of its salt content.
About this recipe
There are not that many recipes for Salami Guisado; it's a bare-basic type of food in our country. Sure, you can "fancify" it a bit more, but that 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.
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Salami Guisado [Recipe + Video] Stewed Dominican Salami
- 1½ pound Dominican salami, diced
- 2 tablespoon vegetable oil, (I used olive oil)
- 1 medium red onion, [140 g], cut into strips
- 1 bell pepper, [110 g], cut into strips
- 4 large tomato, diced
- 1 teaspoon apple cider vinegar
- ¼ teaspoon pepper (freshly-cracked, or ground), or to taste
- ½ teaspoon salt, or to taste
- 1 sprig parsley, finely chopped (optional)
1. Brown salami
- Heat the oil over medium heat. Add the salami and cook and stir until they brown.
2. 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.
- Remove from the heat and serve. Serving suggestions above the recipe.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
More salami recipes
Dominican salami is a uniquely Dominican food, and you can find many salami recipes in our Dominican recipes collection. Fried salami is the gold standard, and a part of our iconic Mangú con Los Tres Golpes, the favorite Dominican breakfast dish.
We also enjoy salami in Locrio de salami, a colorful full of flavor rice dish, and in Frikitaki, an oddly-named Dominican sandwich. And we can't leave out the amazing Dominican spaghetti, with its very Dominican list of ingredients and gusto.