PANTRYFLEX

shake · salsa

★ STARRED KITCHENPrep 5 min

Marrowdepot Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Tomato 480 ml, White Onion 120 ml, Shallot 60 ml, Lime Juice 60 ml, Olive Oil 45 ml
Tomato 480 mlWhite Onion 120 mlShallot 60 mlLime Juice 60 mlOlive Oil 45 ml

Ingredients

  • Tomato — 500 ml (2 cups) seeded tomato small dice + 15 ml coarse salt to degorge
  • White Onion — 125 ml (½ cup) white onion cubes
  • Shallot — 60 ml (¼ cup) finely chopped shallots
  • Jalapeno — 1 seeded minced green jalapeño
  • Cilantro — ½ bunch fresh cilantro, snipped (15 g)
  • Lime Juice — juice of 2 limes (60 ml)
  • Olive Oil — 45 ml (3 tbsp) EVOO
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Tomato, White Onion, Shallot, Lime Juice, Olive Oil.
  2. Add finishing notes: Jalapeno, Cilantro, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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Provenance

Jérôme Ferrer — published sauce recipes in the PantryFlex catalog. Michelin 1* (Europea, Montréal).

Originally published as Salsa Pico de Gallo.

Adapted from a Jérôme Ferrer recipe (Jérôme Ferrer / Radio-Canada Mordu).

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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 Jérôme Ferrer / Radio-Canada Mordu (published as “Salsa Pico de Gallo”). Full citation lives in Provenance.

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