blend · herb sauce
★ STARRED KITCHENPrep 10 minHoja Santa Oil
Independent adaptation of a publicly published Roberto Alcocer recipe. Not affiliated with, sponsored by, or endorsed by Roberto Alcocer.
CONDIMENT · FINISHING SEAFOOD OR VEGETABLE PLATES
In the published recipe, this is the condiment for Valle Oceanside. The same recipe pairs it with Salsa Verde, the tequila salsa verde.
Alcocer's hoja santa oil to finish plates.
On the jar
HOJA SANTA
- Method
- blend
- Yield
- about 1 cup
- Ingredients
- 3
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Parsleyabout ¾ bunch (40 g)
- Hoja Santa20 g
- Neutral Oil¾ cup (174 ml)
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.
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Companion jar
Hoja Santa Oil 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 · 3 stars · 3 national awards
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- ChimichurriNATIONAL AWARD WINNEROn the jar: CHIMICHURRI
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Provenance
Roberto Alcocer. Mexican / Baja California. Cited awards include: Michelin 1* (Valle Oceanside, first star 2023).
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Roberto Alcocer / Michelin Dining In (Valle Oceanside) (published as “Hoja Santa Oil”). Full citation lives in Provenance.