PANTRYFLEX

On the jar: Oliveroom Salsa Verde A

shake · herb sauce

NATIONAL AWARD WINNERPrep 5 min

Salsa Verde

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

Salsa Verde from a national-award-winning chef.

Ratio

Ratio by volume: Parsley 120 ml, Mint 120 ml, Scallion 120 ml, Lemon Juice 45 ml, Dijon Mustard 15 ml, Red Wine Vinegar 120 ml, Salt 3 ml, Pepper 3 ml, Chile Flake 4 ml, Olive Oil 180 ml
Parsley 120 mlMint 120 mlScallion 120 mlLemon Juice 45 mlDijon Mustard 15 mlRed Wine Vinegar 120 ml

Ingredients

  • Anchovy — 8 g
  • Garlic — 10 g
  • Shallot — 30 g
  • Parsley — 120 ml
  • Mint — 120 ml
  • Scallion — 120 ml
  • Lemon Zest — 2 g
  • Lemon Juice — 45 ml
  • Dijon Mustard — 15 ml
  • Red Wine Vinegar — 120 ml
  • Salt — 2.5 ml
  • Pepper — 2.5 ml
  • Chile Flake — 3.75 ml
  • Olive Oil — 180 ml

Method

  1. Pour to the lines in order (bottom → top): Parsley, Mint, Scallion, Lemon Juice, Dijon Mustard, Red Wine Vinegar, Salt, Pepper, Chile Flake, Olive Oil.
  2. Add finishing notes: Anchovy, Garlic, Shallot, Lemon Zest, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Ryan Prewitt works in Gulf seafood / New Orleans at Peche Seafood Grill; credentials include James Beard Best Chef: South 2014 (Peche Seafood Grill); James Beard Best New Restaurant 2014 (Peche).

Adapted from a Ryan Prewitt recipe (Ryan Prewitt / Louisiana Cookin' (whole grilled redfish)).

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FAQ

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 Ryan Prewitt / Louisiana Cookin' (whole grilled redfish) (published as “Salsa Verde”). Full citation lives in Provenance.

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