From Philip Speer's kitchen · Philip Speer kitchen, _pending
blend · hot sauce
★ STARRED KITCHENSalsa Macha Verde
From an award-winning kitchen
Ratio
GRAPESEED OIL 109CIDER VIN 15
Ingredients
- CILANTRO19 g
- PARSLEY19 g
- EPAZOTE6 g
- MINT6 g
- GARLIC9 g
- GRAPESEED OIL108.7 ml
- SESAME SEED5 g
- SUNFLOWER SEEDS19 g
- PUMPKIN SEEDS9 g
- PIQUIN2 g
- MORITA2 g
- OREGANO0.4 g
- CIDER VIN15 ml
- SALT4 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Philip Speer is a Michelin-starred chef and James Beard award winner. Cited awards include: Michelin (Comedor, Austin); James Beard Outstanding Pastry Chef nominee.
Originally published as Salsa Macha Verde.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Christina Currier / Philip Speer Comedor — StarChefs (published as “Salsa Macha Verde”). Full citation lives in Provenance.