On the jar: Smokedepot Tomato–roasted Garlic
shake · dressing
★ STARRED KITCHENPrep 5 minSmokedepot Tomato-Roasted Garlic
Independent adaptation of a publicly published Rick Bayless recipe. Not affiliated with, sponsored by, or endorsed by Rick Bayless.
From a starred kitchen & national award winner.
Ratio
Ingredients
- Garlic — 4 unpeeled garlic cloves, roasted
- Green Chile — 2 serranos or 1 jalapeño, roasted
- Olive Oil — ¾ cup olive oil (180 ml)
- Balsamic — ¼ cup balsamic vinegar (60 ml)
- Salt — 1 scant tsp salt (5 ml)
Method
- Pour to the lines in order (bottom → top): Olive Oil, Balsamic, Salt.
- Add finishing notes: Garlic, Green Chile, 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 · 3 national awards
- Smokedepot Tomato–roasted Garlic★ STARRED KITCHEN
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First run is small.
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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 Tomato–Roasted Garlic Dressing.
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 / rickbayless.com (Chayote salad) (published as “Tomato–Roasted Garlic Dressing”). Full citation lives in Provenance.