PANTRYFLEX

blend · salsa

★ STARRED KITCHENPrep 10 min

Ashrail Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Olive Oil 30 ml, Pepper 8 ml, Salt 1 ml
Olive Oil 30 mlPepper 8 mlSalt 1 ml

Ingredients

  • Olive Oil2 cdas AOVE (30 ml)
  • Guajillo10 chile guajillo (sin venas/semillas)
  • Pasilla5 chile pasilla
  • Morita2 chile morita
  • Bay Leaf10 hojas laurel seco
  • Clove5 clavos tostados
  • Tomato6 jitomates rojos picados
  • White Onion1 cebolla blanca grande
  • Garlic4 dientes ajo
  • Pepper½ cda pimienta negra tostada (7.5 ml)
  • Salt¼ cdta sal (1.25 ml)

Method

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

Companion jar

Ashrail Salsa wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 5 stars · 3 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Mexican chef of Pujol in Mexico City (Michelin / World's 50 Best) and Cosme in New York. Mole Madre and contemporary Mexican tasting menus define his kitchens.

Originally published as Salsa Birria (Estilo Tijuana).

More from this kitchen

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 — its companion jar is below.

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 Enrique Olvera / El Periódico (Días de sol, noches taqueras) (published as “Salsa Birria (Estilo Tijuana)”). Full citation lives in Provenance.