From Rene Andrade's kitchen · Bacanora, Phoenix
blend · salsa
NATIONAL AWARD WINNERCoralbench Salsa Verde
From a national-award-winning chef
Ratio
LIME JUICE 480
Ingredients
- TOMATILLO1400 g
- ONION75 g
- SCALLION60 g
- SERRANO60 g
- LIME JUICE480 ml
- HABANERO45 g
- CILANTRO120 g
- AVOCADO400 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
Sonoran Mexican chef of Bacanora in Phoenix; James Beard Best Chef Southwest 2024. Mesquite grilling and northern Mexican pantry cooking in Arizona.
Originally published as Salsa Verde (Bacanora).
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 Rene Andrade / Bacanora (Sunset) (published as “Salsa Verde (Bacanora)”). Full citation lives in Provenance.