Black Pepper Salsa

Name: Black Pepper Salsa
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (65 ml)
Cuisine: Mediterranean
Ingredients: about 1½ Tbsp (10 g) Pepper; about 3 Tbsp (50 ml) Water; 1 tsp squid ink (5 ml) Squid Ink; pinch xanthan (optional) (0.3 g) Xanthan

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

FINISHING SAUCE · TURBOT & ROASTED FISH

In the published recipe, this is the finishing sauce for turbot. The same recipe pairs it with Mussel Emulsion, the mussel emulsion.

Barrale's black-pepper sauce for turbot.

On the jar

SALSA

Method: shake
Yield: about ¼ cup
Ingredients: 4

Stove sauce. Cook from the recipe

Ratio

Water 50 mlSquid Ink 5 ml

Ingredients

Pepperabout 1½ Tbsp (10 g)
Waterabout 3 Tbsp (50 ml)
Squid Ink1 tsp squid ink (5 ml)
Xanthanpinch xanthan (optional) (0.3 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Black Pepper Salsa wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Paolo Barrale. Italian / Neapolitan. Cited awards include: Michelin 1* (Aria, Napoli).

Originally published as Salsa al Pepe.

Adapted from a Paolo Barrale recipe (Paolo Barrale / Identità Golose (impepata di rombo, Ristorante Aria, Napoli)).

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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Paolo Barrale / Identità Golose (impepata di rombo, Ristorante Aria, Napoli) (published as “Salsa al Pepe”). Full citation lives in Provenance.

Companion jar