On the jar: Oaxacan Salsa De Cebolla
stove · salsa
NATIONAL AWARD WINNERPrep 10 minCook 15 minOaxacan Salsa de Cebolla
Independent adaptation of a publicly published Rick Martínez recipe. Not affiliated with, sponsored by, or endorsed by Rick Martínez.
Salsa De Cebolla from a national-award-winning chef.
Ratio
Ingredients
- Olive Oil — 6 tbsp extra-virgin (90 ml)
- Onion — 4 medium white (3 lb/1.4 kg), sliced
- Garlic — 4 cloves, sliced
- Serrano — 10 serrano peppers (7 oz/200g), stemmed and sliced
- Salt — 1 tbsp kosher (0.4 oz/12g), plus more to taste
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Oaxacan Salsa De Cebolla wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Recipe developer and former Bon Appétit senior food editor based in Mazatlán; his cookbook Mi Cocina won a 2023 James Beard award.
Originally published as Salsa de Cebolla y Serrano Caramelizado.
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 Salsa Daddy (Clarkson Potter 2025) via The Province authorized reprint (published as “Salsa de Cebolla y Serrano Caramelizado”). Full citation lives in Provenance.