From Traci Des Jardins's kitchen · Jardinière, San Francisco
blend · salsa
NATIONAL AWARD WINNEROliveroom Salsa Verde
From a national-award-winning chef
Ingredients
- TOMATILLO454 g
- SERRANO8 g
- ONION50 g
- CILANTRO25 g
- SALT27 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
California chef with Mexican influences; James Beard Best Chef: California and Rising Star. Formerly Jardinière in San Francisco; later Public House and The Commissary projects.
Originally published as Salsa Verde (tomatillo).
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Traci Des Jardins / Bon Appétit Management Co. (published as “Salsa Verde (tomatillo)”). Full citation lives in Provenance.