blend · salsa
★ STARRED KITCHENPrep 10 minBlack 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
Ingredients
- Garlic — 15 g black garlic peeled
- Cilantro — 12 g
- Jalapeno — 20 g roasted peeled
- Lime Juice — 30 g
- Squid Ink — 10 g
- Buttermilk — 10 g
- Rice — horchata base ~200 g liquid (rice water sweetened)
- Salt — to taste
- Cayenne — pinch (0.3 g)
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
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
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- Pearlrow SalsaNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
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 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 Noah Sandoval / StarChefs (king crab) (published as “Black Garlic Aguachile”). Full citation lives in Provenance.