From Gabriela Cámara's kitchen · Contramar, Mexico City
blend · salsa
★ STARRED KITCHENChilled Salsa Verde
From a starred kitchen
Ratio
LIME JUICE 30
Ingredients
- TOMATILLO400 g
- CILANTRO30 g
- LETTUCE50 g
- SERRANO20 g
- GARLIC6 g
- AVOCADO150 g
- SHALLOT30 g
- LIME JUICE30 ml
- SALT6 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
Mexican coastal chef of Contramar in Mexico City and formerly Cala in San Francisco; Michelin lineage and international recognition. Seafood tostadas and simple gulf/Pacific sauces.
Originally published as Salsa Verde Cruda (Avocado).
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 Gabriela Cámara / Food Network (published as “Salsa Verde Cruda (Avocado)”). Full citation lives in Provenance.