PANTRYFLEX

blend · salsa

★ STARRED KITCHENPrep 10 min

Black Garlic Aguachile

Independent adaptation of a publicly published Noah Sandoval recipe. Not affiliated with, sponsored by, or endorsed by Noah Sandoval.

Noah Sandoval's Black Garlic Aguachile, from the published recipe.

Ratio

Ratio by volume: Lime Juice 30 ml, Buttermilk 10 ml, Rice 200 ml
Lime Juice 30 mlButtermilk 10 mlRice 200 ml

Ingredients

  • Garlic15 g black garlic peeled
  • Cilantro12 g
  • Jalapeno20 g roasted peeled
  • Lime Juice30 g
  • Squid Ink10 g
  • Buttermilk10 g
  • Ricehorchata base ~200 g liquid (rice water sweetened)
  • Saltto taste
  • Cayennepinch (0.3 g)

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

Black Garlic Aguachile 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 · 3 stars · 4 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Chef of Oriole in Chicago, a Michelin-starred tasting restaurant; James Beard Best Chef: Great Lakes 2025.

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 Noah Sandoval / StarChefs (king crab) (published as “Black Garlic Aguachile”). Full citation lives in Provenance.