From Rick Bayless's kitchen · Frontera Grill, Chicago
shake · salsa
★ STARRED KITCHENCopperhall Salsa Mexicana
From a starred kitchen & national award winner
Ratio
LIME JUICE 15
Ingredients
- TOMATO340 g
- ONION113 g
- SERRANO28 g
- GARLIC10 g
- CILANTRO20 g
- LIME JUICE15 ml
- SALT3 g
Method
- Pour to the lines in order (bottom → top): LIME JUICE.
- Add finishing notes: TOMATO, ONION, SERRANO, GARLIC, CILANTRO, SALT.
- Cap the jar and shake until emulsified.
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 Salsa Mexicana (Pico de Gallo).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 (published as “Salsa Mexicana (Pico de Gallo)”). Full citation lives in Provenance.