From Tim Flores's kitchen · Kasama, Chicago
blend · salsa
★ STARRED KITCHENKasama Salsa Verde
From an award-winning kitchen
Ratio
LIME JUICE 30
Ingredients
- TOMATILLO454 g
- JALAPENO30 g
- ONION40 g
- GARLIC10 g
- CILANTRO20 g
- LIME JUICE30 ml
- SALT6 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Filipino-American chef co-of Michelin two-star Kasama in Chicago with Genie Kwon; James Beard Best Chef: Great Lakes 2023. Bakery by day, Filipino tasting menu by night.
Originally published as Kasama Salsa Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Tim Flores Filipino-Mexican green salsa spirit (published as “Kasama Salsa Verde”). Full citation lives in Provenance.