PANTRYFLEX

shake · salsa

NATIONAL AWARD WINNERPrep 5 min

Juniperhouse Salsa Criolla

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

Francis Mallmann's Juniperhouse Salsa Criolla, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 60 ml, Olive Oil 120 ml
Red Wine Vinegar 60 mlOlive Oil 120 ml

Ingredients

  • Red Pepper — 1 large minced (~8 oz) (225 g)
  • Red Onion — 1 large minced (200 g)
  • Red Wine Vinegar — 1/4 cup (60 ml)
  • Olive Oil — 1/2 cup EVOO (120 ml)
  • Salt — coarse to taste ~1 teaspoon
  • Pepper — to taste ~1/2 teaspoon

Method

  1. Pour to the lines in order (bottom → top): Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Red Pepper, Red Onion, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 0 stars · 1 national award

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Provenance

Argentine open-fire cook and author of Seven Fires; international grilling authority with restaurants including Garzón in Uruguay and Los Fuegos projects. James Beard cookbook nominee lineage.

Originally published as Salsa Criolla.

Adapted from a Francis Mallmann recipe (Seven Fires / Vogue chef-shared).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Seven Fires / Vogue chef-shared (published as “Salsa Criolla”). Full citation lives in Provenance.

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