PANTRYFLEX

blend · vinaigrette

★ STARRED KITCHENPrep 10 min

Chapulín Vinaigrette

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

Jonathan Zaragoza's Chapulín Vinaigrette, from the published recipe.

Ratio

Ratio by volume: Olive Oil 55 ml, Cider Vinegar 45 ml, Canola Oil 25 ml
Olive Oil 55 mlCider Vinegar 45 mlCanola Oil 25 ml

Ingredients

  • Olive Oil — 50 g
  • Garlic — 11 g cloves
  • Chapulines — 13 g chapulines/grasshoppers
  • Cider Vinegar — 45 g
  • Thyme — 0.6 g finely chopped
  • Oregano — 0.3 g finely chopped
  • Salt — 0.6 g + to taste
  • Sugar — 0.9 g + to taste
  • Canola Oil — 23 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

Chapulín Vinaigrette 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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Provenance

Jonathan Zaragoza — published sauce recipes in the PantryFlex catalog. Michelin Bib Gourmand (Birrieria Zaragoza); James Beard Outstanding Service nomination (restaurant).

Adapted from a Jonathan Zaragoza recipe (Jonathan Zaragoza / StarChefs).

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 Jonathan Zaragoza / StarChefs (published as “Chapulín Vinaigrette”). Full citation lives in Provenance.

Companion jar