blend · salsa
AWARDED KITCHENPrep 10 minCinderdepot Salsa
Independent adaptation of a publicly published Melissa Miranda recipe. Not affiliated with, sponsored by, or endorsed by Melissa Miranda.
A table salsa for tacos, chips, and grilled meats.
Ratio
Ingredients
- Garlic — 1–2 garlic cloves
- Lemon Juice — juice of ½ lemon (15 ml)
- Fish Sauce — 1 tsp fish sauce (5 ml)
- Salt — kosher salt (2 g)
- Parsley — 1 cup parsley (240 ml)
- Cilantro — 1 cup cilantro (240 ml)
- Red Pepper Fla — ½ tsp red pepper flakes (2.5 ml)
- Olive Oil — ½ cup olive oil (120 ml)
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
Cinderdepot 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Melissa Miranda. Filipino / Pacific Northwest. Cited awards include: Food & Wine Best New Chef 2022.
Originally published as Fish-Sauce Salsa Verde.
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 Melissa Miranda / Bon Appétit From the Home Kitchen (pork tenderloin; re-eligible under §1 v2 2026-07-18) (published as “Fish-Sauce Salsa Verde”). Full citation lives in Provenance.