blend · salsa
★ STARRED KITCHENPrep 10 minCreambench Salsa
Independent adaptation of a publicly published Roberto Alcocer recipe. Not affiliated with, sponsored by, or endorsed by Roberto Alcocer.
From a starred kitchen.
Ratio
Ingredients
- Tomatillo — 440 g tomatillo
- Onion — 72 g onion
- Garlic — 9 g garlic
- Serrano — 4 g serrano
- Epazote — 5 g epazote
- Cilantro — 11 g cilantro
- Tequila Añejo — 4 oz / 120 ml Reserva de la Familia Extra Añejo
- Salt — salt to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Creambench Salsa wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
3 kitchens · 4 stars · 5 national awards
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- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Smoked ChimichurriNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Roberto Alcocer. Mexican / Baja California. Cited awards include: Michelin 1* (Valle Oceanside, first star 2023).
Originally published as Salsa Verde Borracha.
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 Roberto Alcocer / Michelin Dining In (Valle Oceanside) (published as “Salsa Verde Borracha”). Full citation lives in Provenance.