PANTRYFLEX

shake · salsa

★ STARRED KITCHENPrep 5 min

Pithroom Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Cumin 5 ml, Dijon Mustard 8 ml, Capers 8 ml, Red Wine Vinegar 30 ml, Olive Oil 200 ml
Cumin 5 mlDijon Mustard 8 mlCapers 8 mlRed Wine Vinegar 30 mlOlive Oil 200 ml

Ingredients

  • Cumin — 1 tsp toasted ground cumin seeds (5 ml)
  • Mint — a bunch mint, leaves only (25 g)
  • Basil — a bunch basil, leaves only (25 g)
  • Parsley — a bunch flat-leaf parsley, leaves only (25 g)
  • Arugula — a bunch rocket (25 g)
  • Dijon Mustard — 1/2 Tbsp Dijon mustard (7.5 ml)
  • Anchovy — 2 anchovies
  • Capers — 1/2 Tbsp capers (7.5 ml)
  • Garlic — 1 clove garlic, peeled and chopped
  • Red Wine Vinegar — 2 Tbsp red wine vinegar (30 ml)
  • Olive Oil — 200 ml extra virgin olive oil

Method

  1. Pour to the lines in order (bottom → top): Cumin, Dijon Mustard, Capers, Red Wine Vinegar, Olive Oil.
  2. Add finishing notes: Mint, Basil, Parsley, Arugula, Anchovy, Garlic.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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Provenance

Skye Gyngell works in Seasonal British / Australian at Petersham Nurseries Café; credentials include Michelin 1* (Petersham Nurseries Café, historical as head chef).

Originally published as Cumin Salsa Verde.

Adapted from a Skye Gyngell recipe (Skye Gyngell / The London Economic (grilled lamb cutlets, asparagus, horseradish)).

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FAQ

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?

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 Skye Gyngell / The London Economic (grilled lamb cutlets, asparagus, horseradish) (published as “Cumin Salsa Verde”). Full citation lives in Provenance.

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