stove · salsa
★ STARRED KITCHENPrep 10 minCook 15 minHearthquay 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
Ingredients
- Tomato — 3 jitomates saladet
- Onion — ¼ cebolla blanca
- Garlic — 1 diente ajo
- Chile — 1 chile morita
- Salt — 1 cda sal (15 ml)
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Hearthquay Salsa wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 4 stars · 3 national awards
- Hearthbench Xnipec★ STARRED KITCHEN
- Irondock Salsa CriollaNATIONAL AWARD WINNER
- Sablebridge Dill Capers ToppingNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
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 Roja (jitomate–morita).
More from this kitchenFAQ
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 / Escaramuza (México de dentro hacia fuera) (published as “Salsa Roja (jitomate–morita)”). Full citation lives in Provenance.