blend · salsa
AWARDED KITCHENPrep 10 minCedarwharf Salsa
Independent adaptation of a publicly published Ana Castro recipe. Not affiliated with, sponsored by, or endorsed by Ana Castro.
A table salsa for tacos, chips, and grilled meats.
Ingredients
- Tomatillo — 1 dozen tomatillos
- Onion — 1 small onion
- Serrano — 2 serrano or jalapeño peppers
- Cilantro — 1 bunch cilantro (40 g)
- Epazote — 3 sprigs epazote (5 g)
- Salt — 2 tsp salt (boil) + to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Cedarwharf Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 5 national awards
- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Smoked ChimichurriNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Ana Castro. Mexican / New Orleans. Cited awards include: Food & Wine Best New Chef 2022.
Originally published as Salsa Verde.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Ana Castro / Masienda (chilaquiles verdes; re-eligible under §1 v2 2026-07-18) (published as “Salsa Verde”). Full citation lives in Provenance.