From Stephanie Izard's kitchen · Girl & the Goat, Chicago
shake · salsa
NATIONAL AWARD WINNERSmoked Chimichurri
From a national-award-winning chef
Ratio
RHUBARB PICKLE JUICE 60SOY SAUCE 60SAMBAL 8OLIVE OIL 60
Ingredients
- PICKLED RHUBARB70 g
- RHUBARB PICKLE JUICE60 ml
- SOY SAUCE60 ml
- TARRAGON6 g
- MINT12 g
- SCALLION60 g
- SAMBAL7.5 ml
- OLIVE OIL60 ml
- SMOKED/SAUTEED TOMATO450 g
Method
- Pour to the lines in order (bottom → top): RHUBARB PICKLE JUICE, SOY SAUCE, SAMBAL, OLIVE OIL.
- Add finishing notes: PICKLED RHUBARB, TARRAGON, MINT, SCALLION, SMOKED/SAUTEED TOMATO.
- Cap the jar and shake until emulsified.
Provenance
Chicago chef of Girl & the Goat; James Beard Outstanding Chef, Best Chef: Great Lakes, and Top Chef winner. American cooking with Asian and Mediterranean accents across Goat, Duck Duck Goat, and related kitchens.
Originally published as Smoked Tomato Soy Chimichurri.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
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 Stephanie Izard (soy/sambal rhubarb base) (published as “Smoked Tomato Soy Chimichurri”). Full citation lives in Provenance.