Salsa de Cebolla Y Serrano Caramelizado

Name: Salsa De Cebolla Y Serrano Caramelizado
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 480 ml
Cuisine: Latin
Ingredients: 90 ml Olive Oil; 1400 g Onion; 12 g Garlic; 200 g Serrano; 1 tbsp kosher (0.4 oz/12g), plus more to taste Salt

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

Salsa De Cebolla from a national-award-winning chef.

Ratio

Olive Oil 90 ml

Ingredients

Olive Oil — 90 ml
Onion — 1400 g
Garlic — 12 g
Serrano — 200 g
Salt — 1 tbsp kosher (0.4 oz/12g), plus more to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.

Originally published as Salsa de Cebolla y Serrano Caramelizado.

Adapted from a recipe published by Rick Martínez in Salsa Daddy (Clarkson Potter 2025) via The Province authorized reprint.

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Salsa Daddy (Clarkson Potter 2025) via The Province authorized reprint (published as “Salsa de Cebolla y Serrano Caramelizado”). Full citation lives in Provenance.