PANTRYFLEX

shake · vinaigrette

NATIONAL AWARD WINNERPrep 5 min

Smokelane Yellow Tomato Champagne

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

A bright dressing for salads and vegetables.

Ratio

Ratio by volume: Tabasco 8 ml, Onion 60 ml, Salt 3 ml, Champagne 30 ml, Olive Oil 30 ml, Cucumber 120 ml
Tabasco 8 mlOnion 60 mlSalt 3 mlChampagne 30 mlOlive Oil 30 mlCucumber 120 ml

Ingredients

  • Tabasco — 1½ tsp Tabasco Green (7.5 ml)
  • Tomato — 3 yellow tomatoes
  • Yellow Pepper — 2 yellow peppers, diced
  • Onion — ¼ cup diced yellow onion (60 ml)
  • Garlic — 1 garlic clove, chopped
  • Salt — ½ tsp salt (2.5 ml)
  • Champagne — 2 Tbsp Champagne vinegar (30 ml)
  • Olive Oil — 2 Tbsp EVOO (30 ml)
  • Cucumber — ½ cup diced English cucumber (120 ml)
  • Corn — cooked yellow corn kernels stirred in after blend

Method

  1. Pour to the lines in order (bottom → top): Tabasco, Onion, Salt, Champagne, Olive Oil, Cucumber.
  2. Add finishing notes: Tomato, Yellow Pepper, Garlic, Salt, Corn.
  3. Cap the jar and shake until emulsified.

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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 Yellow Tomato Champagne Vinaigrette Sauce.

Adapted from a Hugo Ortega recipe (Hugo Ortega / Tabasco jalapeño yellow tomato crab salad).

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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 Hugo Ortega / Tabasco jalapeño yellow tomato crab salad (published as “Yellow Tomato Champagne Vinaigrette Sauce”). Full citation lives in Provenance.

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