From Jonathan Zaragoza's kitchen · Jonathan Zaragoza kitchen, _pending
blend · vinaigrette
★ STARRED KITCHENChapulín Vinaigrette
From an award-winning kitchen
Ratio
OLIVE OIL 55CIDER VIN 45CANOLA OIL 25
Ingredients
- OLIVE OIL54.9 ml
- GARLIC11 g
- CHAPULINES13 g
- CIDER VIN45 ml
- THYME0.6 g
- OREGANO0.3 g
- SALT1.5 g
- SUGAR1.5 g
- CANOLA OIL25 ml
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
Jonathan Zaragoza is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin Bib Gourmand (Birrieria Zaragoza); James Beard Outstanding Service nomination (restaurant).
Originally published as Chapulín Vinaigrette.
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 Jonathan Zaragoza / StarChefs (published as “Chapulín Vinaigrette”). Full citation lives in Provenance.