PANTRYFLEX

shake · salsa

★ STARRED KITCHENPrep 5 min

Marrowworks Vierge Aux Poivrons

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: Red Pepper 60 ml, Green Pepper 60 ml, Shallot 15 ml, Green Olive 15 ml, Chives 15 ml, Red Wine Vinegar 30 ml, Olive Oil 180 ml
Red Pepper 60 mlGreen Pepper 60 mlShallot 15 mlGreen Olive 15 mlChives 15 mlRed Wine Vinegar 30 ml

Ingredients

  • Red Pepper — 60 ml (¼ cup) red pepper small dice
  • Green Pepper — 60 ml (¼ cup) green pepper small dice
  • Shallot — 15 ml (1 tbsp) minced French shallots
  • Green Olive — 15 ml (1 tbsp) chopped green olives
  • Chives — 15 ml (1 tbsp) snipped chives
  • Red Wine Vinegar — 30 ml (2 tbsp) wine vinegar
  • Olive Oil — 180 ml (¾ cup) EVOO
  • Salt — salt (2 g)
  • Pepper — pepper (0.5 g)

Method

  1. Pour to the lines in order (bottom → top): Red Pepper, Green Pepper, Shallot, Green Olive, Chives, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

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

Originally published as Sauce Vierge aux Poivrons.

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 “Sauce Vierge aux Poivrons”). Full citation lives in Provenance.

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