stove · salsa
★★★ KITCHENPrep 10 minCook 15 minOliveyard Grüne Salsa
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
Grüne Salsa from a three-star kitchen.
Ratio
Ingredients
- Green Pepper — 1/4 grüne Peperoni, grobe Stücke (40 g)
- Shallot — 1 Schalotte, geschält
- Jalapeno — 1 Chili Jalapeño
- Tomato — 1 grüne Tomate, grobe Stücke
- Lemon Juice — Saft von 1/2 Zitrone (22 ml)
- Salt — Salz (2 g)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Oliveyard Grüne Salsa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
Originally published as Grüne Salsa.
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 Andreas Caminada / GaultMillau CH (Kräutervinaigrette page) (published as “Grüne Salsa”). Full citation lives in Provenance.