shake · salsa
★ STARRED KITCHENPrep 5 minCedarpass Salsa Mexicana
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
Rick Bayless's Cedarpass Salsa Mexicana, from the published recipe.
Ratio
Ingredients
- Onion — 1/2 medium white chopped 1/4-inch (100 g)
- Serrano — 1 or 2 or 1 small jalapeño (mid 1.5)
- Tomato — 12 oz chopped 1/4-inch (340 g)
- Cilantro — 2 to 3 Tbsp chopped (mid 2.5) (8 g)
- Lime Juice — about 2 Tbsp (30 ml)
- Salt — about 1/2 tsp (3 g)
Method
- Pour to the lines in order (bottom → top): Lime Juice.
- Add finishing notes: Onion, Serrano, Tomato, Cilantro, Salt.
- Cap the jar and shake until emulsified.
Keep this recipe
Tonight you'll cook it. The jar remembers it.
You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.
2 kitchens · 1 star · 4 national awards
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Provenance
Mexican–Mexican-American chef of Frontera Grill and Michelin-starred Topolobampo in Chicago; James Beard Outstanding Chef and Best Chef: Midwest. Regional Mexican research over four decades.
Originally published as Salsa Mexicana (Guacamole Bar).
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
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 Rick Bayless Season 7 (published as “Salsa Mexicana (Guacamole Bar)”). Full citation lives in Provenance.