From Francis Mallmann's kitchen · Restaurant Garzón, Garzón
shake · salsa
NATIONAL AWARD WINNERJuniperhouse Salsa Criolla
From a national-award-winning chef
Ratio
RED WINE VIN 60OLIVE OIL 120
Ingredients
- RED PEPPER225 g
- RED ONION200 g
- RED WINE VIN60 ml
- OLIVE OIL120 ml
- SALT6 g
- PEPPER1 g
Method
- Pour to the lines in order (bottom → top): RED WINE VIN, OLIVE OIL.
- Add finishing notes: RED PEPPER, RED ONION, SALT, PEPPER.
- Cap the jar and shake until emulsified.
Provenance
Argentine open-fire cook and author of Seven Fires; international grilling authority with restaurants including Garzón in Uruguay and Los Fuegos projects. James Beard cookbook nominee lineage.
Originally published as Salsa Criolla.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Seven Fires / Vogue chef-shared (published as “Salsa Criolla”). Full citation lives in Provenance.