From Noah Sandoval's kitchen · Oriole, Chicago
blend · salsa
★ STARRED KITCHENBlack Garlic Aguachile
From an award-winning kitchen
Ratio
LIME JUICE 30BUTTERMILK 10HORCHATA 200
Ingredients
- BLACK GARLIC15 g
- CILANTRO12 g
- JALAPENO20 g
- LIME JUICE30 ml
- SQUID INK10 g
- BUTTERMILK10 ml
- HORCHATA200 ml
- SALT2 g
- CAYENNE0.3 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.
Originally published as Black Garlic Aguachile.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Noah Sandoval / StarChefs (king crab) (published as “Black Garlic Aguachile”). Full citation lives in Provenance.