PANTRYFLEX

blend · salsa

AWARDED KITCHENPrep 10 min

Cinderdepot 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

Ratio by volume: Lemon Juice 15 ml, Fish Sauce 5 ml, Parsley 240 ml, Cilantro 240 ml, Red Pepper Fla 3 ml, Olive Oil 120 ml
Lemon Juice 15 mlFish Sauce 5 mlParsley 240 mlCilantro 240 mlRed Pepper Fla 3 mlOlive Oil 120 ml

Ingredients

  • Garlic1–2 garlic cloves
  • Lemon Juicejuice of ½ lemon (15 ml)
  • Fish Sauce1 tsp fish sauce (5 ml)
  • Saltkosher salt (2 g)
  • Parsley1 cup parsley (240 ml)
  • Cilantro1 cup cilantro (240 ml)
  • Red Pepper Fla½ tsp red pepper flakes (2.5 ml)
  • Olive Oil½ cup olive oil (120 ml)

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

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:

4 kitchens · 5 stars · 2 national awards

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 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 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.