Salsa Blanca

Name: Salsa Blanca
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (320 ml)
Cuisine: Latin
Ingredients: about 1 fillet (4 g) Anchovy; 1/4 tsp (2 grams) Morton kosher salt (2 g) Salt; 3/4 cup mayonnaise (180 ml) Mayo; 1/4 cup crema, crème fraîche, or sour cream (60 ml) Sour Cream; 1/4 cup (20 grams) finely chopped cilantro (20 g) Cilantro; about 3½ serranoes (21 g) Serrano; 2 garlic cloves, finely grated Garlic; 1/2 tsp finely grated lime zest (1 g) Lime Zest; 3 Tbsp freshly squeezed lime juice (45 ml) Lime Juice

Independent adaptation of a publicly published Rick Martínez recipe. Not affiliated with, sponsored by, or endorsed by Rick Martínez.

CONDIMENT · FISH TACOS & GRILLED SEAFOOD

A condiment for fish tacos & grilled seafood.

Martínez's salsa blanca.

On the jar

SALSA BLANCA

Method: shake
Yield: about 1¼ cups
Ingredients: 9
Jar batch: 0.9× recipe

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Ratio

MAYO 180 mlSOUR CREAM 60 mlLIME JUICE 45 ml

Ingredients

Anchovyabout 1 fillet (4 g)
Salt1/4 tsp (2 grams) Morton kosher salt (2 g)
Mayo3/4 cup mayonnaise (180 ml)
Sour Cream1/4 cup crema, crème fraîche, or sour cream (60 ml)
Cilantro1/4 cup (20 grams) finely chopped cilantro (20 g)
Serranoabout 3½ serranoes (21 g)
Garlic2 garlic cloves, finely grated
Lime Zest1/2 tsp finely grated lime zest (1 g)
Lime Juice3 Tbsp freshly squeezed lime juice (45 ml)

Method

Pour to the lines in order (bottom → top): MAYO, SOUR CREAM, LIME JUICE.
Add by count: ¼ BUNCH CILANTRO, 2 SERRANOS.
Season to finish: ANCHOVY (1 fillet), SALT (about ¼ tsp), GARLIC (2 cloves), LIME ZEST (about ½ tsp).
Cap the jar and shake until emulsified.

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Keep this recipe

Butter wants low heat. The jar remembers.

You found this recipe once. On a PantryFlex jar it's printed in glass. Pour to the line and shake; if you warm it later, keep the heat low so the butter doesn't split.

2 kitchens · 3 stars · 1 national award

Salsa BlancaNATIONAL AWARD WINNEROn the jar: SALSA BLANCA
Fish Sauce-Lime DressingNATIONAL AWARD WINNEROn the jar: FISH LIME
Raw Papaya-Tomatillo SalsaNATIONAL AWARD WINNEROn the jar: SALSA
Menton Citrus Yogurt Sauce★★★ KITCHENOn the jar: CITRUS

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Provenance

Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.

Adapted from a Rick Martínez recipe (Mi Cocina (Clarkson Potter) / Food52 authorized reprint).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.9× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Mi Cocina (Clarkson Potter) / Food52 authorized reprint (published as “Salsa Blanca”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

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