PANTRYFLEX

shake · pickle sauce

★ STARRED KITCHENPrep 5 min

Copperpass Fresno Chile Pickle

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

From a starred kitchen & national award winner.

Ratio

Ratio by volume: Rice Vinegar 53 ml, Kosher Salt 4 ml
Rice Vinegar 53 mlKosher Salt 4 ml

Ingredients

  • Fresno Chile — 1 large red Fresno chile, thinly sliced
  • Rice Vinegar — 3½ Tbsp rice vinegar (remaining from dressing recipe) (52.5 ml)
  • Kosher Salt — ¾ tsp kosher salt (remaining) (3.75 ml)

Method

  1. Pour to the lines in order (bottom → top): Rice Vinegar, Kosher Salt.
  2. Add finishing notes: Fresno Chile.
  3. Cap the jar and shake until emulsified.

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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.

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Provenance

Rob Rubba works in Vegetable-forward American at Oyster Oyster; credentials include James Beard Outstanding Chef 2024; Michelin 1* (Oyster Oyster).

Originally published as Fresno Chile Pickle (Eggplant Garnish).

Adapted from a Rob Rubba recipe (Rob Rubba / Food & Wine Test Kitchen (same eggplant card as CE1)).

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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?

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 Rob Rubba / Food & Wine Test Kitchen (same eggplant card as CE1) (published as “Fresno Chile Pickle (Eggplant Garnish)”). Full citation lives in Provenance.

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