From Kwame Onwuachi's kitchen · Tatiana by Kwame Onwuachi, New York
stove · salsa
NATIONAL AWARD WINNEREscovitch Pickling Sauce
From an award-winning kitchen
Ratio
WHITE VIN 240WATER 120
Ingredients
- WHITE VIN240 ml
- WATER120 ml
- SUGAR24 g
- SALT6 g
- ONION150 g
- CARROT60 g
- SCOTCH BONNET8 g
- ALLSPICE2 g
- THYME2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.
Originally published as Escovitch Pickling Sauce.
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 My America / Food & Wine Jamaican techniques (published as “Escovitch Pickling Sauce”). Full citation lives in Provenance.