PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Salsa Picosa

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

Salvador Alamilla's Salsa Picosa, from the published recipe.

Ratio

Ratio by volume: Water 240 ml
Water 240 ml

Ingredients

  • Tomato — 8
  • Tomatillo — 4
  • Water — ~1 cup chile cooking liquid reserved (240 ml)
  • Dried Chile — 12 árbol + 2 guajillo + 2 morita (40 g)
  • Oregano — 1/2 tsp (0.5 g)
  • Salt — 1/2 Tbsp (9 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Salsa Picosa 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:

4 kitchens · 3 stars · 4 national awards

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Provenance

Mexican chef awarded James Beard Best Chef: Mountain 2025. Work centers on regional Mexican technique in Colorado kitchens.

Adapted from a Salvador Alamilla recipe (Salvador Alamilla / Food52 birria).

More from this kitchen

FAQ

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 Salvador Alamilla / Food52 birria (published as “Salsa Picosa”). Full citation lives in Provenance.

Companion jar