shake · pickle sauce
★ STARRED KITCHENPrep 5 minFresno Chile Pickle
Independent adaptation of a publicly published Rob Rubba recipe. Not affiliated with, sponsored by, or endorsed by Rob Rubba.
CONDIMENT · EGGPLANT & ROASTED VEGETABLES
In the published recipe, this is the condiment for Japanese eggplant. The same recipe pairs it with Black Garlic-Tahini Dressing, the dressing.
Rubba's quick Fresno chile pickle for roasted eggplant.
Ratio
Ingredients
- Fresno Chile1 large red Fresno chile, thinly sliced
- Rice Vinegar3½ Tbsp rice vinegar (remaining from dressing recipe) (52.5 ml)
- Kosher Salt¾ tsp kosher salt (remaining) (3.75 ml)
Method
- Pour to the lines in order (bottom → top): RICE VINEGAR.
- Add by count: 4½ FRESNO CHILES.
- Season to finish: KOSHER SALT (about 1½ Tbsp).
- Cap the jar and shake until emulsified.
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3 ingredients. One pour.
You found this recipe once. On a PantryFlex jar it's printed in glass. Short list, short shake, same ratio every time.
4 kitchens · 1 star · 5 national awards
- Fresno Chile Pickle★ STARRED KITCHENOn the jar: FRESNO CHILE
- Chile Hot SauceNATIONAL AWARD WINNEROn the jar: CHILE HOT
- Burger Special SauceNATIONAL AWARD WINNEROn the jar: BURGER
- Buttermilk VinaigretteNATIONAL AWARD WINNEROn the jar: BUTTERMILK
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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).
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 4.85× 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 Rob Rubba / Food & Wine Test Kitchen (same eggplant card as CE1) (published as “Fresno Chile Pickle (Eggplant Garnish)”). Full citation lives in Provenance.