On the jar: Olivepass Salsa Blanca
shake · cream sauce
NATIONAL AWARD WINNERPrep 5 minSalsa Blanca
Independent adaptation of a publicly published Rick Martínez recipe. Not affiliated with, sponsored by, or endorsed by Rick Martínez.
Salsa Blanca from a national-award-winning chef.
Ratio
Ingredients
- Anchovy — 4 g
- Salt — 2 g
- Mayo — 180 ml
- Sour Cream — 60 ml
- Cilantro — 20 g
- Serrano — 21 g
- Garlic — 6 g
- Lime Zest — 1 g
- Lime Juice — 45 ml
Method
- Pour to the lines in order (bottom → top): Mayo, Sour Cream, Lime Juice.
- Add finishing notes: Anchovy, Salt, Cilantro, Serrano, Garlic, Lime Zest.
- Cap the jar and shake until emulsified.
Provenance
Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Mi Cocina (Clarkson Potter) / Food52 authorized reprint (published as “Salsa Blanca”). Full citation lives in Provenance.