From Rick Bayless's kitchen · Frontera Grill, Chicago
stove · tomato sauce
★ STARRED KITCHENCedarfield Roasted Tomato-Serrano
From a starred kitchen & national award winner
Ratio
VEG OIL 23CHICKEN STOCK 240
Ingredients
- TOMATO794 g
- VEG OIL22.5 ml
- GARLIC10 g
- SERRANO20 g
- CHICKEN STOCK240 ml
- SALT3 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Roasted Tomato-Serrano Sauce.
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 Rick Bayless Season 6 (published as “Roasted Tomato-Serrano Sauce”). Full citation lives in Provenance.