blend · hot sauce
★ STARRED KITCHENPrep 10 minSalsa Macha Verde
Independent adaptation of a publicly published Philip Speer recipe. Not affiliated with, sponsored by, or endorsed by Philip Speer.
Philip Speer's Salsa Macha Verde, from the published recipe.
Ratio
Ingredients
- Cilantro — 19 g leaves
- Parsley — 19 g leaves
- Epazote — 6 g
- Mint — 6 g leaves
- Garlic — 9 g minced
- Grapeseed Oil — 100 g
- Sesame Seed — 5 g toasted black
- Sunflr Seeds — 19 g toasted
- Pumpkin Seeds — 9 g toasted
- Dried Chile — 2 g piquín toasted
- Dried Chile — 2 g morita toasted
- Oregano — 0.4 g Mexican
- Cider Vinegar — to taste
- Salt — to taste
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
Salsa Macha Verde 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:
3 kitchens · 4 stars · 4 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Philip Speer — published sauce recipes in the PantryFlex catalog. Michelin (Comedor, Austin); James Beard Outstanding Pastry Chef nominee.
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 Christina Currier / Philip Speer Comedor — StarChefs (published as “Salsa Macha Verde”). Full citation lives in Provenance.