blend · salsa
★ STARRED KITCHENPrep 10 minCreamlane Salsa
Independent adaptation of a publicly published T.j. Steele recipe. Not affiliated with, sponsored by, or endorsed by T.j. Steele.
From a starred kitchen.
Ratio
Ingredients
- Tomatillo — 6 tomatillos
- Serrano — 2 serrano peppers
- Cilantro — 1 bunch cilantro (60 g)
- Avocado — 1 avocado
- Garlic — 1 garlic clove
- White Vinegar — 1 Tbsp white vinegar (15 ml)
- Salt — salt to taste
- Sugar — sugar to taste
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.
Companion jar
Creamlane Salsa 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 · 4 stars · 5 national awards
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- Copperhall Salsa Mexicana★ STARRED KITCHEN
- Cedarpass Salsa Mexicana★ STARRED KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
T.J. Steele. Mexican / Oaxacan. Cited awards include: Michelin 1* (Claro, Brooklyn, 2019–2023 hold).
Originally published as Salsa Verde.
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?
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 T.J. Steele / Michelin Dining In (Claro) (published as “Salsa Verde”). Full citation lives in Provenance.