Salsa Lucía

Name: Salsa Lucía
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: Latin
Ingredients: ½ cup Kalamata olives minced (70 g) Olives; 1 Tbsp capers minced (9 g) Capers; 2 Tbsp fresh thyme minced (6 g) Thyme; 1 garlic clove minced Garlic; about 1 pepper (120 g) Red Pepper; about 1 pepper (120 g) Green Pepper; 1 small red onion minced Red Onion; ½ tsp orange zest (1 g) Orange Zest; 1 tsp crushed red pepper flakes (2 g) Red Pepper Fla; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper; 1 cup EVOO (240 ml) Olive Oil

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

TABLE SALSA · GRILLED MEATS & VEGETABLES

In the published recipe, this is the table salsa for Seven Fires.

Francis Mallmann's salsa Lucía for grilled meats.

On the jar

SALSA LUCIA

Method: shake
Yield: about 2 cups
Ingredients: 12
Jar batch: 0.85× recipe

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Ratio

OLIVE OIL 240 ml

Ingredients

Olives½ cup Kalamata olives minced (70 g)
Capers1 Tbsp capers minced (9 g)
Thyme2 Tbsp fresh thyme minced (6 g)
Garlic1 garlic clove minced
Red Pepperabout 1 pepper (120 g)
Green Pepperabout 1 pepper (120 g)
Red Onion1 small red onion minced
Orange Zest½ tsp orange zest (1 g)
Red Pepper Fla1 tsp crushed red pepper flakes (2 g)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)
Olive Oil1 cup EVOO (240 ml)

Method

Pour to the lines in order (bottom → top): OLIVE OIL.
Shake-to-line (dashed marks): add OLIVES. Spoon in, shake, and top up until the settled level reaches each dashed line.
Add by count: ¼ BUNCH THYME, ¾ RED PEPPER, ¾ GREEN PEPPER, ¾ RED ONION.
Season to finish: CAPERS (about 2½ tsp), GARLIC (¾ clove), ORANGE ZEST (about ¼ tsp), RED PEPPER FLA (about ¾ tsp), SALT (to taste), PEPPER (to taste).
Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

1 kitchen · 1 national award

Salsa LucíaNATIONAL AWARD WINNEROn the jar: SALSA LUCIA
Salsa CriollaNATIONAL AWARD WINNEROn the jar: CRIOLLA
Campari-Grapefruit SalsaNATIONAL AWARD WINNEROn the jar: SALSA
ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI

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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.

Adapted from a Francis Mallmann recipe (Francis Mallmann / Epicurious (Seven Fires)).

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.85× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Francis Mallmann / Epicurious (Seven Fires) (published as “Salsa Lucía”). Full citation lives in Provenance.

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