PANTRYFLEX

blend · salsa

★ STARRED KITCHENPrep 10 min

Sumacyard Salsa

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

From a starred kitchen.

Ratio

Ratio by volume: Grapeseed Oil 240 ml
Grapeseed Oil 240 ml

Ingredients

  • Tomato — 2 Roma tomatoes
  • Garlic — 4 garlic cloves
  • Onion — ¼ white onion
  • Arbol Chile — 2 chile árbol, deseeded
  • Chile Puya — 2 chile puya, deseeded
  • Grapeseed Oil — 1 cup (240 g) grapeseed oil

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

Sumacyard 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:

4 kitchens · 5 stars · 3 national awards

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First run is small.

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Provenance

Val Cantú. Mexican / Californian. Cited awards include: Michelin 2* (Californios, San Francisco).

Originally published as Chile de Árbol Salsa.

Adapted from a Val Cantú recipe (Val Cantú / Gaggenau Black Jacket Society).

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 Val Cantú / Gaggenau Black Jacket Society (published as “Chile de Árbol Salsa”). Full citation lives in Provenance.

Companion jar