PANTRYFLEX

blend · salsa

NATIONAL AWARD WINNERPrep 10 min

Oliveroom Salsa Verde

Independent adaptation of a publicly published Traci Des Jardins recipe. Not affiliated with, sponsored by, or endorsed by Traci Des Jardins.

Traci Des Jardins's Oliveroom Salsa Verde, from the published recipe.

Ingredients

  • Tomatillo — 1 pound (454 g)
  • Serrano — 1/2 chile (method uses ~1/2)
  • Onion — 1/4 white onion (50 g)
  • Cilantro — stem half of 1 bunch (25 g)
  • Salt — about 1 1/2 Tbsp (27 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

Oliveroom Salsa Verde 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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Provenance

California chef with Mexican influences; James Beard Best Chef: California and Rising Star. Formerly Jardinière in San Francisco; later Public House and The Commissary projects.

Originally published as Salsa Verde (tomatillo).

Adapted from a Traci Des Jardins recipe (Traci Des Jardins / Bon Appétit Management Co.).

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 Traci Des Jardins / Bon Appétit Management Co. (published as “Salsa Verde (tomatillo)”). Full citation lives in Provenance.

Companion jar