blend · salsa
★ STARRED KITCHENPrep 10 minChilled Salsa Verde
Independent adaptation of a publicly published Gabriela Cámara recipe. Not affiliated with, sponsored by, or endorsed by Gabriela Cámara.
Gabriela Cámara's Chilled Salsa Verde, from the published recipe.
Ratio
Ingredients
- Tomatillo — 10 small (400 g)
- Cilantro — 1 small bunch (30 g)
- Lettuce — 1 small little gem or 4 romaine leaves (50 g)
- Serrano — 2 chiles de-stemmed
- Garlic — 1 large clove
- Avocado — 1 ripe
- Shallot — 1 minced
- Lime Juice — juice of 1 lime (30 ml)
- Salt — 1 tsp fine sea (divided) (6 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Chilled Salsa Verde 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Mexican coastal chef of Contramar in Mexico City and formerly Cala in San Francisco; Michelin lineage and international recognition. Seafood tostadas and simple gulf/Pacific sauces.
Originally published as Salsa Verde Cruda (Avocado).
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 Gabriela Cámara / Food Network (published as “Salsa Verde Cruda (Avocado)”). Full citation lives in Provenance.