blend · salsa
NATIONAL AWARD WINNERPrep 10 minCoralbench Salsa Verde
Independent adaptation of a publicly published Rene Andrade recipe. Not affiliated with, sponsored by, or endorsed by Rene Andrade.
Rene Andrade's Coralbench Salsa Verde, from the published recipe.
Ratio
Ingredients
- Tomatillo — 35 peeled
- Onion — 1/2 white roughly chopped (75 g)
- Scallion — 4 green onions (60 g)
- Serrano — 6 serrano chiles
- Lime Juice — 2 cups (480 ml)
- Habanero — 3 habanero chiles
- Cilantro — 3 bunches (120 g)
- Avocado — 4 small cubed
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
Coralbench Salsa 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 · 5 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
Sonoran Mexican chef of Bacanora in Phoenix; James Beard Best Chef Southwest 2024. Mesquite grilling and northern Mexican pantry cooking in Arizona.
Originally published as Salsa Verde (Bacanora).
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 Rene Andrade / Bacanora (Sunset) (published as “Salsa Verde (Bacanora)”). Full citation lives in Provenance.