blend · pan sauce
WORLD-RANKED KITCHENPrep 10 minIronquay Salsa
Independent adaptation of a publicly published Pedro Miguel Schiaffino recipe. Not affiliated with, sponsored by, or endorsed by Pedro Miguel Schiaffino.
From a world-ranked kitchen.
Ratio
Ingredients
- Mayo — 50 g mayonesa
- Anchovy — 20 g anchoas
- Capers — 30 g alcaparras en vinagre
- Garlic — 7 g ajo picado
- Leche de Tigre — 100 ml leche de tigre
- Salt — sal al gusto (2 g)
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.
Companion jar
Ironquay Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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- Misthouse Salsa★ STARRED KITCHEN
- Bloombench Salsa★ STARRED KITCHEN
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Pedro Miguel Schiaffino. Peruvian / Amazonian. Cited awards include: Latin America's 50 Best: American Express Icon Award 2019.
Originally published as Salsa Acevichada de Anchoas.
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 — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Pedro Miguel Schiaffino / 7 Caníbales (pez espada ahumado, Rosa Náutica) (published as “Salsa Acevichada de Anchoas”). Full citation lives in Provenance.