On the jar: Amberlane Salsa Verde
shake · salsa
NATIONAL AWARD WINNERPrep 5 minSea Bean Salsa Verde
Independent adaptation of a publicly published Jeremiah Langhorne recipe. Not affiliated with, sponsored by, or endorsed by Jeremiah Langhorne.
Salsa Verde from a national-award-winning chef.
Ratio
Ratio by volume: Sea Bean 240 ml, Olive Oil 240 ml, Aleppo 5 ml, White Wine Vinegar 45 ml, Sorghum 15 ml
Sea Bean 240 mlOlive Oil 240 mlAleppo 5 mlWhite Wine Vinegar 45 mlSorghum 15 ml
Ingredients
- Shallot — 2 medium shallots, minced
- Garlic — 6 cloves garlic, minced
- Sea Bean — 1 cup sea beans, minced (240 ml)
- Cilantro — 1 bunch cilantro, finely chopped
- Parsley — 1 bunch parsley, finely chopped
- Tarragon — 4 sprigs tarragon, finely chopped
- Olive Oil — 1 cup extra-virgin olive oil (240 ml)
- Aleppo — 1 tsp. dried Aleppo pepper (5 ml)
- Lemon Zest — 1 lemon, zested
- White Wine Vinegar — 3 tbsp. chardonnay vinegar (45 ml)
- Sorghum — 1 tbsp. sorghum or honey (15 ml)
- Salt — Salt (2 g)
Method
- Pour to the lines in order (bottom → top): Sea Bean, Olive Oil, Aleppo, White Wine Vinegar, Sorghum.
- Add finishing notes: Shallot, Garlic, Cilantro, Parsley, Tarragon, Lemon Zest.
- Cap the jar and shake until emulsified.
Provenance
Jeremiah Langhorne works in Appalachian / Mid-Atlantic at The Dabney; credentials include James Beard Best Chef: Mid-Atlantic 2018 (The Dabney).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Jeremiah Langhorne / Garden & Gun (published as “Sea Bean Salsa Verde”). Full citation lives in Provenance.