blend · pan sauce
★ STARRED KITCHENPrep 10 minHuskwharf Salsa
Independent adaptation of a publicly published Josean Alija recipe. Not affiliated with, sponsored by, or endorsed by Josean Alija.
From a starred kitchen.
Ratio
Ingredients
- Tomato Paste — 8 g de licuado de tomate reducido a 1/10
- Fish Stock — 120 g de sopa (caldo base)
- Sea Urchin — 30 g de yemas de erizo
- Chili Oil — 1 g de aceite picante
- Squid Ink — 7,5 g de tinta de calamar
- Xanthan — 0,4 g de xantana
- Salt — sal
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Huskwharf Salsa 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:
4 kitchens · 4 stars · 3 national awards
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- Stonepier Dan Dan MianNATIONAL AWARD WINNER
- Misthouse Salsa★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Josean Alija. Basque / vegetable-forward. Cited awards include: Michelin 1* (Nerua, Guggenheim Bilbao).
Originally published as Chalota en Salsa Negra.
More from this kitchenFAQ
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 Josean Alija (Nerua) / Gastronomía & Cía (published as “Chalota en Salsa Negra”). Full citation lives in Provenance.