Salami Guisado Dominicano (Dominican Stewed Salami)

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Every Dominican breakfast table knows fried salami. The thick slices of Dominican salami that go into a hot pan and come out crispy and slightly charred at the edges — that version is everywhere. But salami guisado dominicano is what happens when the salami goes into a sofrito-tomato sauce and braises low and slow until the sauce coats every slice and the flavors merge into something richer and more complex. It is the stewed version of the Dominican breakfast staple, and it is, arguably, the better one.

Salami guisado isn't just a breakfast dish. It crosses into lunch and dinner with ease — served alongside white rice and habichuelas guisadas, it becomes a complete Dominican lunch plate. The sofrito-tomato sauce that the salami braises in is deeply flavorful, built on the Dominican trinity of onion, garlic, and bell pepper, with tomato, oregano, and a splash of vinegar for brightness. It's a fast sauce to build — 10 minutes — and what it does to a humble salami is transformative.

The key ingredient is Dominican salami — La Cibaeña brand or similar. This is a distinct product from Italian or Spanish salami: firmer, lower in fat, designed to hold up to high heat and braising. Don't substitute with Italian salami for this dish — the texture won't be the same after stewing.

Did You Know?

• Dominican salami has Lebanese roots: Dominican salami (like many Dominican sausage products) was influenced by Lebanese immigrants who arrived in the Dominican Republic in large numbers in the early 20th century. The Lebanese brought their own preserved meat traditions, which merged with Dominican flavor profiles to produce the distinctly Dominican salami we know today.
• La Cibaeña is named after the Cibao region: The Cibao valley in the north of the Dominican Republic is the agricultural heartland of the country, famous for its livestock and food production. La Cibaeña salami takes its name from this region and has been produced there since the 1970s.
• Sofrito is the foundation of every Dominican stew: The sofrito base used in salami guisado — onion, bell pepper, garlic, tomato, oregano — is the same foundation used in pollo guisado, habichuelas guisadas, and virtually every other Dominican braised dish. Learning to build this sofrito is the single most important skill in Dominican cooking.

Ingredients for Salami Guisado Dominicano

• 1 lb Dominican salami — La Cibaeña or similar. Sliced ½ inch thick.
• 2 tablespoon olive oil
• 1 medium white onion — thinly sliced.
• ½ green bell pepper — sliced.
• 4 cloves garlic — minced.
• 2 medium tomatoes — diced, or 1 tablespoon tomato paste.
• ¼ cup water or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon apple cider vinegar
• Fresh cilantro to garnish

How to Make Salami Guisado Dominicano

Salami Guisado Dominicano (Dominican Stewed Salami)

Dominican salami braised in a rich sofrito-tomato sauce with onions, peppers, and herbs. Served for breakfast alongside mangu, or for lunch with rice and beans. The stewed version of the Dominican breakfast staple.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 320

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 lb Dominican salami (La Cibaeña or similar), sliced ½ inch thick
• 2 tablespoon olive oil
• 1 medium white onion, thinly sliced
• ½ green bell pepper, sliced
• 4 cloves garlic, minced
• 2 medium tomatoes, diced (or 1 tablespoon tomato paste)
• ¼ cup water or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon apple cider vinegar adds brightness
• fresh cilantro to garnish
• salt and pepper to taste

Method

 

1. Brown the salami: Heat olive oil in a large skillet over medium-high heat. Add salami slices in a single layer. Sear 2 minutes per side until lightly browned and the fat renders slightly. Remove salami and set aside.
2. Build the sofrito: In the same pan, reduce heat to medium. Add onion and bell pepper. Sauté 3–4 minutes until softened. Add garlic and cook 1 more minute until fragrant.
3. Add tomato: Add diced tomatoes or tomato paste. Stir to combine. Cook 3 minutes until the tomato breaks down and the sauce deepens in color.
4. Braise the salami: Return the salami slices to the pan. Add water or broth, oregano, and vinegar. Stir to coat all the salami in the sauce. Reduce heat to medium-low.
5. Simmer 8–10 minutes, stirring occasionally, until the sauce thickens and coats the salami. Taste and season with salt and pepper.
6. Garnish with fresh cilantro. Serve hot alongside mangu and fried eggs, or with white rice and habichuelas for lunch.

Nutrition

Calories: 320kcalCarbohydrates: 7gProtein: 18gFat: 24gSaturated Fat: 8gCholesterol: 55mgSodium: 980mgFiber: 1gSugar: 3g

Notes

SALAMI BRAND: La Cibaeña is the gold standard Dominican salami for stewing. It holds its shape better than other salamis when braised. | BROWNING FIRST: Don't skip the sear. It adds color and flavor to the salami before it goes into the sauce. | THE SAUCE: If it gets too thick, add a splash of water. If too thin, simmer uncovered 3 more minutes. | MAKE AHEAD: Salami guisado actually gets better the next day. Make a big batch and refrigerate — reheat in 5 minutes.

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Pro Tips for Perfect Salami Guisado

• Brown the salami first. Don't skip the initial sear. Two minutes per side in hot oil before the salami goes into the sauce adds color and flavor that the stewing alone can't achieve.
• Build your sofrito slowly. The onions and peppers need 3–4 minutes to soften and sweeten. Rushing them gives you a raw-tasting sauce. Patience here pays off.
• Don't over-braise. Dominican salami holds its shape well, but extended braising (more than 15 minutes) can make it slightly tough. 8–10 minutes in the sauce is the sweet spot.
• The vinegar is the brightness. A teaspoon of apple cider vinegar at the end lifts the entire sauce. Don't skip it — it's what keeps the dish from feeling heavy.
• Make a big batch. Salami guisado is even better the next day. The sauce deepens overnight. Make double, store in the fridge, reheat in 5 minutes all week.

🎬 Watch: Dominican Mangu — The Comfort Breakfast You Need to Try

What to Serve with Salami Guisado Dominicano

• Dominican Mangu — The classic breakfast pairing. Salami guisado alongside mangu is a full Dominican breakfast.
• Arroz Blanco Dominicano — For lunch, serve over white rice with beans.
• Habichuelas Guisadas — Complete the lunch plate with stewed red beans.
• Cebolla Roja en Vinagre — Pickled red onions over the salami guisado add a bright acidic contrast.

Frequently Asked Questions

Storage & Reheating

Refrigerator: Up to 4 days. Better on day 2. Reheat in a skillet with a splash of water.

Make ahead: This is ideal for meal prep. Make Sunday, eat all week at breakfast.

More Dominican Recipes

• Los Tres Golpes — The full Dominican breakfast plate.
• Dominican Mangu — The essential pairing.
• Pollo Guisado — The same sofrito technique applied to chicken.