PANTRYFLEX

blend · tomato sauce

★ STARRED KITCHENPrep 10 min

Salmorejo

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

José Andrés's Salmorejo, from the published recipe.

Ratio

Ratio by volume: Sherry Vinegar 5 ml, Water 120 ml, Olive Oil 60 ml
Sherry Vinegar 5 mlWater 120 mlOlive Oil 60 ml

Ingredients

  • Tomato — 2 1/2 pounds (1134 g)
  • Bread — 1/2 pound (~2 1/2 cups cubed) (227 g)
  • Garlic — 2 cloves
  • Sherry Vinegar — 1 tsp (5 ml)
  • Water — 1/2 cup (120 ml)
  • Olive Oil — 1/4 cup EVOO (60 ml)
  • Salt — 1/4 tsp (1.5 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

Salmorejo 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:

2 kitchens · 4 stars · 2 national awards

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First run is small.

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Provenance

Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.

Adapted from a José Andrés recipe (José Andrés / Food & Wine).

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 José Andrés / Food & Wine (published as “Salmorejo”). Full citation lives in Provenance.

Companion jar