Emulsión de Kalamata

Name: Emulsión de Kalamata
Prep time: 10 min
Total time: 10 min
Yield: about 6¾ cups (1600 ml)
Cuisine: American
Ingredients: 700 g kalamata deshuesada Olives; 500 g crema de ají rojo Chile Paste; 600 g leche evaporada Evap. Milk

Independent adaptation of a publicly published Nacho Manzano recipe. Not affiliated with, sponsored by, or endorsed by Nacho Manzano.

Nacho Manzano's Emulsión de Kalamata, from the published recipe.

Ratio

Evap. Milk 580 ml

Ingredients

Olives — 700 g kalamata deshuesada
Chile Paste — 500 g crema de ají rojo
Evap. Milk — 600 g leche evaporada

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

Provenance

Nacho Manzano — published sauce recipes in the PantryFlex catalog. Michelin 2–3* (Casa Marcial).

Adapted from a Nacho Manzano recipe (Nacho Manzano / Madrid Fusión).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Nacho Manzano / Madrid Fusión (published as “Emulsión de Kalamata”). Full citation lives in Provenance.