From Jesús Cervantes's kitchen · Jesús Cervantes kitchen, _pending
blend · salsa
★ STARRED KITCHENDamian Roasted Salsa Roja
From an award-winning kitchen
Ratio
CIDER VIN 15
Ingredients
- TOMATO480 g
- GUAJILLO30 g
- GARLIC15 g
- ONION40 g
- CIDER VIN15 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
Jesús Cervantes is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin (Damian, LA); James Beard Emerging Chef semifinalist.
Originally published as Damian Roasted Salsa Roja.
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 Damian table salsa family (published as “Damian Roasted Salsa Roja”). Full citation lives in Provenance.