On the jar: Oliveyard Grüne Salsa
stove · salsa
★★★ KITCHENPrep 10 minCook 15 minGrüne Salsa
Independent adaptation of a publicly published Andreas Caminada recipe. Not affiliated with, sponsored by, or endorsed by Andreas Caminada.
Grüne Salsa from a three-star kitchen.
Ratio
Ingredients
- Green Pepper — 40 g
- Shallot — 25 g
- Jalapeno — 15 g
- Green Tomato — 120 g
- Lemon Juice — 22 ml
- Salt — 2 g
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
Swiss chef of Schloss Schauenstein, a castle restaurant holding three Michelin stars and 19 GaultMillau points.
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.
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 Andreas Caminada / GaultMillau CH (Kräutervinaigrette page) (published as “Grüne Salsa”). Full citation lives in Provenance.