On the jar: Pearlyard Tomatillo Salsa
blend · salsa
NATIONAL AWARD WINNERPrep 10 minTomatillo Salsa
Independent adaptation of a publicly published Ken Oringer recipe. Not affiliated with, sponsored by, or endorsed by Ken Oringer.
Tomatillo Salsa from a national-award-winning chef.
Ratio
Ingredients
- Neutral Oil — 30 ml
- Onion — 300 g
- Jalapeno — 30 g
- Tomatillo — 720 g
- Garlic — 36 g
- Cilantro — 40 g
- Cider Vinegar — 75 ml
- Mint — 15 g
- Salt — 5 ml
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Ken Oringer works in Global / Spanish tapas / Japanese at Clio; credentials include James Beard Best Chef: Northeast 2001 (Clio).
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 Ken Oringer / CBS News The Dish (cucumber salad) (published as “Tomatillo Salsa”). Full citation lives in Provenance.