PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Stoneforge Salsa Mexicana

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

Salsa Mexicana from a national-award-winning chef.

Ingredients

  • Olive Oil — Oil for coating peppers and tomatoes
  • Tomato — 6 medium plum tomatoes
  • Serrano — 2 serrano peppers
  • Onion — 1/2 small white onion, rough chopped
  • Cilantro — 1/2 bunch cilantro, divided (20 g)
  • Garlic — 2 garlic cloves, whole and peeled
  • Salt — 1 1/2 tsp kosher salt (9 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Stoneforge Salsa Mexicana 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:

4 kitchens · 4 stars · 5 national awards

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Provenance

Hugo Ortega works in Regional Mexican / Oaxacan at Hugo's; credentials include James Beard Best Chef: Southwest 2017 (Hugo's).

Originally published as Salsa Mexicana.

Adapted from a Hugo Ortega recipe (Hugo Ortega / The Local Palate).

More from this kitchen

FAQ

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 Hugo Ortega / The Local Palate (published as “Salsa Mexicana”). Full citation lives in Provenance.

Companion jar